Name: Summer vegetable salad with lemon sour cream dressing
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: Summer vegetable salad; 1 zucchini, peeled into ribbons; 1/2 cup minted frozen peas or fresh peas from the pod; 60 gram mesclun salad greens; 4 bocconcini balls, torn; 1/4 cup slivered, toasted almonds; Dressing; 1/2 cup sour cream; 1/4 cup lemon juice; 1 teaspoon lemon zest; 1 small clove garlic, finely crushed; 1/2 teaspoon sea salt; cracked pepper

Ingredients

Summer vegetable salad

1 zucchini, peeled into ribbons

1/2 cup minted frozen peas or fresh peas from the pod

60 gram mesclun salad greens

4 bocconcini balls, torn

1/4 cup slivered, toasted almonds

Dressing

1/2 cup sour cream

1/4 cup lemon juice

1 teaspoon lemon zest

1 small clove garlic, finely crushed

1/2 teaspoon sea salt

cracked pepper

Method

1.Heat a medium saucepan of water and blanch the zucchini ribbons for 30 seconds to a minute, until they are wavy.

2.Drain on paper towels. Add the peas to the water and cook for 1 minute, then drain. In a large bowl, combine the mesclun with drained zucchini and peas.

3.Divide between two plates. Top with torn bocconcini and sprinkle with almonds. Serve with a little bottle of dressing.

4.For the dressing, whisk the ingredients together until smooth and liquid (add warm water to thin, if needed).

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Ingredients

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