Minty Fresh Greens and Zucchini Salad

Ribbons of raw zucchini and baby greens tossed in a lemony dressing with fresh mint, black olives, goat cheese and almonds. The lemon gives it a bright, sour edge that Richberry turns sweet for a while.

Total time: 15 min
Servings: 6
Calories per serving: ≈ 170

Real ingredients
Sour turns sweet
Made to share

Bowl of mixed salad leaves with avocado slices, carrot strips, apple and broccoli on a dark slate surface — Minty. Crisp. Lemony.

Ingredients

2 oz mixed baby greens
2 lb zucchini
¼ cup fresh mint, chopped
4 oz goat cheese, crumbled
¼ cup black olives, chopped
¼ cup sliced almonds or roasted pine nuts
3 tablespoons olive oil
2 tablespoons lemon juice
½ teaspoon lemon zest
Salt and black pepper to taste

How to make it

Make the dressing
In a large bowl, whisk together the olive oil, lemon juice, lemon zest, salt and pepper.
Shave the zucchini
Trim the ends off the zucchini, then draw a vegetable peeler along the length of each one to make ribbons about ⅙ inch thick. When you reach the seedy middle, turn it over and peel from the other side.
Toss the salad
Add the zucchini ribbons to the dressing, then the greens, olives and mint, and toss everything together gently.
Top and serve
Scatter the nuts and goat cheese over the salad just before serving.

The Richberry difference

A naturally brighter taste

Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.

Learn more about Richberry