Zucchini & Red Sea Chicory Salad with Lemon & Caper DressingDifficulty: Easy
2g Red Sea Chicory
Juice of half a lemon (depending on taste)
1.5 tbsp olive oil
Dash of maple syrup
2 tsp capers
2 handfulls of salad
Fresh herbs (optional)
- Cut zucchini into ribbons. Use a peeler, cutting lengthways to get long, thin ribbons. Alternatively use a mandolin slicer.
- Mix zucchini in a bowl with fresh salad leaves and fresh herbs (optional).
- Rehydrate 2g of Red Sea Chicory in a bowl of cold water for 1 minute. Don’t leave too long otherwise seaweed will get gloopy. Strain the seaweed, and then scatter around the salad. Use strained water on pot plants or in your garden.
- Mix the dressing ingredients together: lemon juice, olive oil, salt, maple syrup & capers. Drizzle over the salad, mix together, and serve!