Zucchini, Green Bean & Blue Cheese Salad
The green beans and zucchini in this fresh zucchini salad are the perfect flavour combination and the addition of the gorgonzola and walnuts takes this salad to another level.
Adapted from a Drizzle and Dip recipe this salad is topped off with a walnut infused dressing, that adds a subtle and warm flavour to the fresh salad.
So simple, this salad only takes a few minutes to prepare and if you’re not a fan of blue cheese, try it with a goats cheese or simply leave out.
Ingredients
SALAD
2 zucchinis shaved into ribbons
250 g green beans trimmed
50 g gorgonzola
1 handful walnuts roughly chopped
DRESSING
3 tbsp walnut oil
1 tbsp lemon juice
1/2 tbsp dijon mustard
salt
freshly ground black pepper
Method
- Bring a pot of water to the boil and blanch the beans for 3 minutes.
- Drain and rinse with cold water. Cover with ice cubes and leave to cool.
- Shave the zucchini using a wide, flat vegetable peeler.
- Mix all dressing ingredients together in a bowl.
- Toss the beans, zucchini and dressing together and arrange on a flat plate or platter.
- Crumble over the gorgonzola and sprinkle over the nuts.
- Add a little more salt and freshly ground black pepper to serve.
- Enjoy!