NZ Woman's Weekly

Summer vegetable salad with lemon sour cream dressing

Summer vegetable salad with lemon sour cream dressing
  • Servings

  • Courses

    Quick lunch

I love giving everyone their own little bottle of dressing when having a dinner party.

  • 1 zucchini, peeled into ribbons
  • ½ cup minted frozen peas or fresh peas from the pod
  • 60g mesclun salad greens
  • 4 bocconcini balls, torn
  • ¼ cup slivered, toasted almonds


  • ½ cup sour cream
  • ¼ cup lemon juice
  • 1 tsp lemon zest
  • 1 small clove garlic, finely crushed
  • ½ tsp sea salt
  • Cracked pepper

1 Heat a medium saucepan of water and blanch the zucchini ribbons for 30 seconds to a minute, until they are wavy.

2 Drain on paper towels. Add the peas to the water and cook for 1 minute, then drain. In a large bowl, combine the mesclun with drained zucchini and peas.

3 Divide between two plates. Top with torn bocconcini and sprinkle with almonds. Serve with a little bottle of dressing.

4 For the dressing, whisk the ingredients together until smooth and liquid (add warm water to thin, if needed).

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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