Zucchini Ribbon Salad with Spearmint and Almonds
Select mint leaves that are evenly coloured and have no brown tinge around the edges. A bunch of mint can be kept, stems in a jar of water and leaves covered wi
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Ingredients
- 4 medium green zucchini (480g)
- 4 medium yellow zucchini (480g)
- 1/2 cup (80g) blanched almonds, toasted
- 2 large red capsicums (700g), sliced thinly
- 1/3 cup finely chopped fresh spearmint
- Raspberry vinaigrette
- 1/2 cup (125ml) olive oil
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon rind
- 2 tablespoons raspberry vinegar
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