Green/red salad with a bite
Fresh spiral vegetables with a spicy kick
Fresh spiral vegetables with a spicy kick
On my work-from-home days I prefer to lunch on a nice, fresh salad. Of course I could jump out of bed every morning, decide what to cook that day, dash to the supermarket, buy everything and then make food whenever I get hungry. I see many other food bloggers doing exactly that – hats off – but it just doesn’t work for me. I’m not great at planning, and when I do make a plan I find it impossible to stick to it (hey ADHD, you’ve been quite present lately). I could a.) sulk about my inability to plan or b.) be creative and decide what to do in the moment. See, that suits me better 😉 A nice bonus is that in such spontaneous moments I’m forced to come up with something tasty from what I already have, and that’s exactly how this salad came about.
A glance at the fruit bowl showed we still had a zucchini, half a cucumber and a bunch of radishes. I pulled a few things from the fridge, did a bit of twirling and tossing and ended up with a particularly delicious salad. Since I’d only used green and red ingredients, I christened it the ‘green red salad with a bite’. The bite comes not just from the crunch, but also from the spiciness of this dish, provided by both the radishes and the small piece of red chilli. If you are a planner, make this salad the night before. Then you can easily take it to work =)
Wash the zucchini and cucumber and make thin ribbons with a spiralizer.
Mix the oil, lemon juice and finely chopped chilli in a small bowl and toss this through the zucchini ribbons (reserve a little dressing for later).
Place the zucchini on a plate, slice the radishes and scatter them over. Add the tomatoes as well. Then put the cucumber ribbons on top and finish with some chopped pistachios, sprouts and the last bit of dressing. Enjoy!
Recipe
A colorful, crunchy salad of zucchini and cucumber ribbons with cherry tomatoes, radishes and pistachios. Quick to make and full of flavour thanks to a bright lemon-olive oil dressing with red chilli.
| Course | Starter |
|---|---|
| Kitchen | Antillean cuisine |
| Servings | 2-4 |
| Preparation time | 10 min |
|---|---|
| Total | 10 min |
Wash the zucchini and cucumber and make thin ribbons with a spiralizer.
Mix the oil, lemon juice and finely chopped chilli in a small bowl and toss this through the zucchini ribbons (reserve a little dressing for later).
Place the zucchini on a plate, slice the radishes and scatter them over. Add the tomatoes as well. Then put the cucumber ribbons on top and finish with some chopped pistachios, sprouts and the last bit of dressing. Enjoy!
This salad is lovely as a light lunch or as a fresh side with a summery meal. The pistachios add a nice crunch and the sprouts give an extra healthy touch.
Tip: serve the salad immediately after preparing so the zucchini ribbons stay fresh and crisp. You can also keep the dressing separate and add it just before serving.
Inspiration for all your dishes
