Beet and Zucchini Summer Salad

In a skillet, heat up Olive Oil (1/2 Tbsp) . 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 (2 cups) , Walnuts (8) , and zucchini.

In a small bowl, combine Extra-Virgin Olive Oil (2 Tbsp) , Garlic (2 cloves) , 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.