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