Oh hey there Spring, wanna stay? Hang out? Please say yes.
I’m thoroughly enjoying Calgary’s weather lately; sunshine, warm days, the occasional warm breeze even! Hellz Yes.
It also makes me want salads, lots of salads. Which is awesome because eating salads when it’s cold is sorta difficult, and after winter in Calgary, where lots of layers are covering everything, salads are sorta necessary in the spring. Ya know what I mean?!
This zucchini salad is so simple. The mellow zucchini is polished up with the sweet hint from peas, a little spice from jalapeños, and a fresh burst from the mint. So tasty! I love the way each ingredient is accentuated by the others.
Obviously a salad full of veggies is good for you, but here’s why:
Peas are really high in vitamin C, are high in fibre, and have a decent amount of protein for a vegetable.
Mint helps with insomnia, stomach pain, and nerves.
And zucchini has two phytonutrients that are good for eye health, lutein and zeaxanthan. These antioxidants have been shown to protect against glaucoma, cataracts, and macular degeneration. And you know I’m all about that eye health!
Happy Spring Everyone! I hope you enjoy this fresh salad!
| Zucchini Salad with Peas, Mint, and Jalapeño | Print |
- 2 small-medium zucchini
- ½ cup green peas, if frozen, defrosted
- 2 teaspoons diced jalapeno (about ¼ jalapeno), seeds and ribs removed
- 2 tablespoons chopped fresh mint leaves
- juice of 1 lime
- 2 teaspoons olive oil
- generous pinch of both salt and pepper
- Using a potato peeler, peel the zucchini into long strips, stopping when you reach the inner seeds. (use the remaining seeds in a smoothie the next day!)
- Place zucchini ribbons in a medium sized mixing bowl and add all remaining ingredients.
- Toss to combine, then distribute among 2 plates.
- Enjoy immediately.
- Leftovers will keep in the fridge for another day or two.
