Zucchini, Quandong and Lentil Crunch Salad
This salad is so simple, yet so delicious. The combination on fresh kale, zingy Quandong and crunchy nuts and seeds ensures a continuous party for your taste buds. What’s more, this salad provides essential fatty acids and a range of nutrients, including Vitamin E, folate and zinc for glowing, youthful skin.
1 zucchini, peeled into ribbons
2 handfuls kale
1 can organic lentils
1 lemon, juiced
½ avocado, diced
2 tbs sunflower seeds toasted
1 tbs sesame seeds toasted
1 tbs olive oil
1 tsp Freeze Dried Quandong
2 tsp extra virgin olive oil
Sea salt to taste
In a medium sized serving bowl add the kale and massage with lemon juice until the leaves begin to wilt and turn vibrant green.
Add the zucchini ribbons plus olive oil and sea salt then gently mix to combine. Next, add the lentils, avocado, toasted nuts and seeds.
Top with a sprinkle of Freeze Dried Quandong, a drizzle of olive oil and season to taste.
This delicious recipe was created by the lovely Shelley Kamil, health and wellness coach-to-be, mother of two gorgeous girls and fitness enthusiast. Follow Shelley’s cooking creations here.