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Zucchini Salad with Feta and Blueberries

zucchini blueberry and feta
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Delicious, fresh and feel-good. This zucchini salad is quick to prepare and truly delectable.

Ingredients

Scale

For the dressing

  • 2 tbsp freshly squeezed lemon juice (or apple cider vinegar)
  • 6 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 clove garlic, crushed
  • 1 tsp dried mixed herbs (I use Herbs de Provence, but really anything you have)
  • 1 pinch of dried chilli flakes
  • Salt and pepper to taste

 

For the salad

  • 2 medium zucchini
  • 1 head butter lettuce
  • 1 avocado, diced
  • 1/4 cucumber, sliced and quartered
  • 2 spring onions, chopped
  • ½ cup alfalfa sprouts (or sprouted beans)
  • 1 cup feta cheese (or more, if you’re a fan)
  • 2 tablespoons hemp seeds
  • 1 tablespoon sunflower seeds
  • ½ cup fresh blueberries or 3 Medjool dates, chopped
  • 2 tablespoons chopped fresh parsley

Instructions

Note before you start: 

Do steps 1 – 3 a couple of hours before you plan to serve the salad, so that the dressing can work into the zucchini. I often do this in the morning, so that all I need to do is assemble later. It’s not a deal-breaker, so if you prefer your zucchini with a bit more crunch or are doing a last-minute, then marinate for less time.

  1. Add all the dressing ingredients and whisk with a fork, until the mixture becomes uniform. Add salt and pepper to your taste. 
  2. With a peeler or mandolin, shave the zucchini lengthways, so that you create ribbons
  3. Mix the dressing with the zucchini and leave to marinade
  4. Wash and tear the leaves of the butter lettuce and place into a salad bowl
  5. Add the avocado, cucumber and then spring onion
  6. No longer than 90 minutes before serving (or your salad leaves may wilt), layer the zucchini ribbons on top, reserving the leftover dressing
  7. Sprinkle the alfalfa sprouts, followed by the feta and then the blueberries.
  8. Top with the seeds and cranberries, drizzle what is left of the dressing over the salad and with a flourish, scatter your chopped parsley on top to finish it off.

Notes

  • When it comes to salad dressing, you need to taste-taste-taste to get the balance right. If you feel it’s too oily, add a little more vinegar. Too acidic? A little more oil or honey. Play around with it until you find it works for your taste buds.
  • Some salads look better tossed, but this one I like to layer so that all the beautiful elements are on display.
  • This salad is also beautifully complemented with a drizzle of balsamic glaze, which I often add on the side.
  • Add cooked quinoa to ‘up’ that protein content and keep you feeling fuller longer.

Find it online: https://juliapratten.com/zucchini-salad-with-feta/