Raw Zucchini, Mushroom and Spinach Salad with Roasted Almonds and Parmesan Dressing
Marinating the mushrooms for a short period allows them to absorb the dressing while still remaining firm. Sliced avocado would also be a nice addition.
Serves 6
ingredients
200 grams firm button mushrooms, sliced
2 medium zucchini, ends trimmed
2 large handfuls baby spinach
70 grams whole almonds, roasted
Parmesan cheese for serving
Dressing
¼ cup freshly grated Parmesan
1 clove garlic, crushed
½ cup olive oil
½ teaspoon finely grated orange zest
2 tablespoons orange juice
1 tablespoon white wine vinegar
sea salt and freshly ground pepper
Method
Dressing: Put all the ingredients in a food processor and process until thick. Season.
Salad: Place the mushrooms in a large bowl and pour over half the dressing. Gently turn to coat and leave for 10 minutes.
Using a vegetable peeler, thinly shave the zucchini, working your way around the core, which can contain a lot of small seeds. Discard the core.
Add the zucchini, spinach and almonds to the mushrooms along with the remaining dressing and gently toss together. Transfer to a serving platter and top with shaved Parmesan.
