Beet and Zucchini Summer Salad

In a skillet, heat up Olive Oil (8 mL) . Slice up the Zucchini (2) , season with Salt (to taste) and Ground Black Pepper (to taste) , and cook them on both sides until crispy.

Into a large bowl, add the Beets (2) , Spring Mix Greens (80 g) , Walnuts (8) , and zucchini.

In a small bowl, combine Extra-Virgin Olive Oil (30 mL) , Garlic (2 cloves) , Himalayan Rock Salt (3 g) , Ground Black Pepper (as needed) , and Coconut Vinegar (30 mL) . Stir them well and pour them on top of the salad.