Zucchini & Red Sea Chicory Salad with Lemon & Caper dressing

Name: Zucchini & Red Sea Chicory Salad with Lemon & Caper Dressing
Prep time: 10 min
Ingredients: 2g Red Sea Chicory; 1 Zucchini; 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)

Zucchini & Red Sea Chicory Salad with Lemon & Caper Dressing

Difficulty: Easy

Servings

servings

Prep time

minutes

Cooking timeminutes

Quick to prepare, this light Zucchini & Red Sea chicory salad is visually delightful and brimming with nutrients.

Ingredients

2g Red Sea Chicory
1 Zucchini
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)

Directions

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!