NZ Woman's Weekly
Summer vegetable salad with lemon sour cream dressing

Summer vegetable salad with lemon sour cream dressing

  • Servings

    2
  • 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

Dressing

  • 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).

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