Zucchini, Pea & Mint Salad

I made this salad for a barbecue a few weeks ago and since you loved my salad from last week, I figured I should share more on my page for your summer meals. Written recipe below, but main rule with salads for me is they should always be served in a shallow dish/platter vs bowl.

Ingredients

• 1 zucchini, peeled into thin ribbons
• 1 cup of frozen peas, thawed
• 2 small red radish, thinly sliced
• 1 handful of mint
• 1 handful of basil, optional
• 2 cubes of @meredithdairy goat’s cheese, crumbled
• 1 tablespoon of finely grated grana padano or parmesan cheese
• 1 tablespoon of olive oil
• Juice of 1/2 a lemon
• salt and pepper to taste

1. Grab a large platter and place the ribbons of zucchini and peas onto the plate. Scatter the radish and basil.
2. Crumbled the goats cheese into small blobs and finally grate the grana padano using a microplane so there is a light sprinkle.
3. Place into the fridge until ready to serve and dress just before eating.
4. Drizzle a good glug of olive oil, squeeze half a lemon over it and a pinch of salt and pepper to taste.

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A post shared by JESSICA NGUYEN- COOK & CREATIVE (@jessica_nguyen_)