Beet and Zucchini Summer Salad

00:10:00

A light and delicious summer salad that is also vegan!

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Ingredients
- Serves 2 +
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Salad
1/2 tablespoon Olive Oil
to taste Salt and Pepper
2 Medium Beet , boiled, peeled and chopped
80 gram Spring Mix Greens
8 Walnut , chopped
Dressing
2 tablespoon Extra-Virgin Olive Oil
2 clove Garlic , minced
2 tablespoon Coconut Vinegar
Directions HIDE IMAGES
STEP 1
In a skillet, heat up Olive Oil (1/2 tablespoon). 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 gram), Walnut (8) and zucchini.
STEP 3
In a small bowl, combine Extra-Virgin Olive Oil (2 tablespoon), Garlic (2 clove), Himalayan Rock Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), and Coconut Vinegar (2 tablespoon). Stir them well and pour them on top of the salad.
STEP 4
Toss and serve it up!
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