Description

Easy peeled zucchini is paired with finely chopped cabbage, beans and avocado and drizzled with an easy mint olive dressing and would be perfect for a side salad.

Ingredients

Salad
2 slices ciabatta
1 garlic clove, peeled and halved
2 medium zucchini's, ends removed and peeled
1/3 small cabbage, finely sliced
1 can cannellini beans, drained
1 avocado, peeled, pit removed and sliced
Dressing
1/4 cup olive oil
Handful fresh mint leaves

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Instructions

Preheat the oven to 180ºC/350F.
Rub the garlic clove over the ciabatta and brush a little olive oil over the top.
Place in the oven with the remaining garlic clove on the side.
Bake for 5 minutes or until lightly golden and toasted. Remove and allow to cool.
Meanwhile, combine the zucchini, cabbage, cannellini beans and avocado together.
Place the garlic clove, olive oil and mint leaves in a blender and blend to make your dressing.
Slice the ciabatta into cubes and sprinkle over the salad.
Place a serving onto a plate and drizzle over a portion of the dressing.
Serve immediately.

Notes

Adding acidity to this salad: There is almost no acidity in this salad so a great addition if you feel it's lacking something (which I don't and love acidity) would be to add some lemon zest to the dressing for a little punch or serve with balsamic vinegar.

Adding meat to this vegan salad: If you aren't vegan, you could easily serve this with shredded chicken or halving the salad and serving in a wrap with fish would work beautifully.

Recipe by Roamingtaste