Name: Beet and Zucchini Summer Salad
Total time: 600 s
Yield: Serves 2
Cuisine: American
Ingredients: 1/2 Tbsp Olive Oil; 2 Zucchini; to taste Salt and Pepper; 2 Beet; 80 g Spring Mix Greens; 8 Walnuts; 2 Tbsp Extra-Virgin Olive Oil; 2 clove Garlic; 1/2 tsp Himalayan Rock Salt; 1/4 tsp Ground Black Pepper; 2 Tbsp Coconut Vinegar

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6 cookbooks

A light and delicious summer salad that is also vegan!

The Fit Mediterranean

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Ingredients

- Serves 2 +

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Salad

1/2 Tbsp Olive Oil

2 Medium Zucchini

to taste Salt and Pepper

2 Medium Beet , boiled, peeled and chopped

80 g Spring Mix Greens

8 Walnuts , chopped

Dressing

2 Tbsp Extra-Virgin Olive Oil

2 clove Garlic , minced

1/2 tsp Himalayan Rock Salt

1/4 tsp Ground Black Pepper

2 Tbsp Coconut Vinegar

Directions HIDE IMAGES

STEP 1

In a skillet, heat up Olive Oil (1/2 Tbsp). Slice up the Zucchini (2), season with Salt and Pepper (to taste), and cook them on both sides until crispy.

STEP 2

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

STEP 3

In a small bowl, combine Extra-Virgin Olive Oil (2 Tbsp), Garlic (2 clove), Himalayan Rock Salt (1/2 tsp), Ground Black Pepper (1/4 tsp), and Coconut Vinegar (2 Tbsp). Stir them well and pour them on top of the salad.

STEP 4

Toss and serve it up!

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