Sweet Zucchini Salad
Now that I get some delicious lettuce in my Abel & Cole box every Wednesday (thanks to my great mom), I’ve finally started enjoying salad again. But no salad I’ve ever made before has ever even remotely compared to the delicious one I just made. I honestly could not believe how great this came out, especially considering that it was thrown together using only what I had left in my fridge. I also only just discovered today that dijon mustard is vegan! I don’t know why I assumed it wasn’t vegan, but you can imagine my excitement when I realized one of my favorite things was back on the table. This takes two seconds to make, and I would strongly recommend you go make this. Now. And if you don’t think it’s the best salad ever, please let me know in the comments (if you do think it is, maybe you could let me know that too).
Ingredients (serves 2)
- 1 large zucchini, chopped into small cubes
- 1 red onion, sliced
- 1 head of soft lettuce
- 100g cherry tomatoes, chopped
- 1 tbsp agave syrup
- 2 tbsp dijon mustard
- 1 tbsp olive oil
Preparation (20 minutes)
Drizzle some olive oil onto a pan, put on high heat, and add the onions. After about 4 minutes, add the zucchini. Let everything cook until the zucchini start turning brown, then turn off. Shred the lettuce into a large bowl, and add the zucchini and onions. Mix together, then add the tomatoes, some salt and pepper, and mix. In a small cup, mix the agave syrup, dijon mustard, and olive oil together until you have one smooth mixture. Pour into the bowl, mix everything together, and there you have it. A delicious salad to enjoy whenever you like.