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