These two salads cannot be easier to make, or easier to pack up in the picnic basket. And, today we're debuting the spiralizer, perfect for transforming summer's zucchini and cucumbers into something the kids will love.
Recipe One: Zucchini Salad. The recipe calls for 1/4 inch slices of the zucchini and yellow squash. I opted to pull out the spiralizer. Sure the slices are thinner than the instructions. I simply adjusted the roasting time to only 5 minutes.
After roasting the zucchini, all that's left is dressing it with olive oil - use either Kastania or Lovin' Spoonful; and adding vinegar. Keepwell Vinegar has only visited Malvern Farmers Market but we promise they will try to visit all of our markets. I used their Sorghum Vinegar to dress the salad, it adds a lovely sweetness. Sure, you can serve this warm, but I cooled the roasted sqaush to room temp and it was delicious!
My squash mushrooms - they found their way into an omelet!
Recipe Two: Herbed Cabbage Cucumber Slaw. Again, so easy!
- One head cabbage, thinly sliced
- One cucumber, quartered length-wise, then sliced thinly
- Dill, Mint, Cilantro - I used about a total of 1/2 cup of these chopped herbs
- Juice of two limes
- Olive Oil for Dressing, about 1/4 cup.
- Salt and Pepper to taste
Chop the veggies and herbs. Combine in a bowl. Dress with the lime juice and olive oil, toss. Season with salt and pepper. Done! I've had a big batch in the fridge and have been eating it for the past 3 days - delicious. So good for you too, and super low in calories!