Zucchini, Bean, and Blue Cheese Salad with Walnuts
This salad, found on the drizzleanddip.com food blog, combines two of our favourite vegetables – the zucchini and the green bean. The crumbled blue cheese and chopped walnuts take it to another level. This salad only takes a few minutes to make. Work out quantities based on how many people you need to feed.
Roughly equal parts shaved zucchini ribbons to green beans (stalks trimmed)
Blue cheese crumbled (about 40 g per portion)
Roughly chopped raw walnuts (a small handful per portion)
Dressing: (portion to serve 2 people)
3 Tbsp walnut oil
1 Tbsp lemon juice
½ tsp Dijon mustard
½ tsp honey
Salt and pepper
- Bring a pot of water to the boil and blanch the beans for 3 minutes. Drain and shock with ice water. I rinse under a cold tap in a colander and then empty an ice tray of ice over the beans and allow them to cool.
- Shave the zucchini using a wide flat vegetable peeler. Mix all the dressing ingredients a jar or bowl. Toss the beans, zucchini and dressing together and arrange on a flat plate or platter.
- Crumble over the blue cheese and sprinkle over the nuts. Add a little more salt and freshly ground black pepper to serve.