I’ve been wanting to get off the beaten track, looking for a salad that was nothing like those I had tested before. And I found this gem…I usually have a very light dinner and coupled with a few toasts, this salad is the perfect option for a fresh & light meal.
Also, I started playing around with cookie cutters to make my salad prettier and had some fun in the kitchen. I’m not going to lie, I would not do that everyday because it’s a little bit time-consuming. But when inviting friends over or for a special weekend treat, I would cut all the cute veggie shapes I possibly could with my set: stars, moons, flowers, triangles, dots…..But let’s dive into this recipe!
Serving: 4 people
Timing: 30 minutes
– 2 zucchinis
– 2 cups bean sprouts
– 1 red bell pepper, diced
– 2 spring onions, chopped
– ½ cup fresh cilantro, chopped
– the juice of half a lemon
– ½ cup cashew nuts
– olive oil
– salt and pepper
Start by taking a big salad bowl out of your kitchen cupboard.
Wash the zucchini thoroughly, you can decide to peel them if you want. I opted not too. Slice the zucchini evenly and if you want to replicate the floral look of this salad, use a mini cookie cutter to cut the zucchini slices into the shape that you like.
Wash the bean sprouts, the red pepper, the spring onions and the fresh cilantro before preparing them.
Combine all the ingredients into the salad bowl, leaving a few zucchini flowers, the cilantro and the cashew aside for the topping. Season with lemon juice, olive oil, salt and pepper.
Enjoy this raw salad!