Green Salad

, from Issue #32. September, 2015
Photography by Manja Wachsmuth.
Green Salad

A simple green salad combining zucchini and green leafs served with a delicious lemony mustard dressing. Add new flavour to your green salad.


Serves: 4


3 medium zucchini
1 cos lettuce, ripped
large handful rocket or baby spinach
½ cup picked flat-leaf parsley

1/3 cup olive oil
½ cup freshly grated Parmesan cheese
finely grated zest 1 lemon
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 clove garlic, crushed
sea salt and freshly ground pepper


Use a vegetable peeler to thinly slice the zucchini into long strips. Place them in a large bowl and cover with boiling water. Leave for 2-3 minutes then drain well and dry on kitchen towels.

Dressing: Place all the ingredients in a food processor and blend until smooth. Season.

Combine the salad ingredients in a large bowl and toss with the dressing.