Zucchini, Kale & Feta Green Salad Recipe - EatWell Magazine
Packed with the benefits of omega-3 and fibre thanks to Stoney Creek Flaxseed Oil, this green salad is as healthy as it is delicious.
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Cooking tools:
- Potato peeler
- Mason jar
- Bottle
- Measuring spoon
- Skillet
- Kitchen scale
- Microplane
- Citrus press
- Serving bowl
- Serving platter
Ingredients
- <b>Dressing<b>
- 1 tbsp Stoney Creek Organic Flaxseed Oil
- 1 tbsp olive oil
- 1 tbsp white-wine vinegar
- Juice ½ orange
- Zest 1 lemon
- 1 small clove garlic, crushed
- Salt, to taste<br>
- 2 medium zucchinis, sliced into long strips using a potato peeler
- Handful organic baby kale leaves
- 3 tbsp pine nuts, toasted
- 100g feta or sheep’s milk cheese
- Mint leaves, to garnish
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