Lentil and Raw Zucchini Salad

Pin It

With summer here, Jules Clancy doesn’t want to spend too much time in the kitchen. A quick salad does the trick.
By Jules Clancy

When it comes to speedy Summer suppers, it’s hard to go past raw zucchini and canned lentils. If you haven’t ever tried shaved raw zucchini in salads, be prepared for a real treat. Fresh and crunchy, these little zucchini coins make a wonderful contrast to the soft earthiness of the lentils.

Lentil & Raw Zucchini Salad

Recipe type: Main Course

Author: Jules Clancy

Prep time: 5 mins

Total time: 5 mins

Serves: 2

If you can’t find canned lentils, just cook up a batch of dried lentils and use them. For a vegetarian option, replace the prosciutto with roasted almonds.

Ingredients

1 tablespoon sherry vinegar
1 can lentils (400g / 14oz), drained
1 zucchini, finely sliced into coins
1/2 bunch mint, leaves picked
3-4 slices proscuitto, torn, optional

Instructions

Combine vinegar with 3 tablespoons extra virgin olive oil in the bowl. Season with salt & pepper.
Stir drained lentils into the dressing and then add the zucchini and mint. Taste and adjust seasoning if needed.
Divide between two plates and drape prosciutto over artfully, if using.

WordPress Recipe Plugin and Microformatting by EasyRecipe

1.2.4

Pin It

Jules Clancy

Jules Clancy loves food and wine and has science degrees in both. She is the author of the eCookbook 5 Ingredients | 10 Minutes and blogs about delicious, healthy meals in minutes over at Stonesoup.

Website - Facebook - More Posts