Tangy Zucchini Salad with Beans and Olives

The humble Zucchini has many ways to be eaten but raw and cured in a good extra virgin olive oil  is one of our favourites! Add this beautiful dressing in combination with our Greek Kalamata olives it can only be a marriage made in heaven.
Tangy Zucchini Salad with Beans and Olives

Ingredients

Tangy and creamy dressing

  • 1/4 cup hummus (65g)
  • 1.8 oz vegan parmesan (50g), plus more for serving
  • 1 tbsp sweet mustard
  • 2 tbsp of lemon juice (30ml)
  • 4 tsp of capers with brine (25g)
  • 3 tbsp reserved brine of GAEA pitted kalamata olives (45ml)
  • 3 small cloves of garlic, pressed
  • 1 tbsp of GAEA Organic Extra Virgin Olive oil
  • 1 tbsp maple syrup

Zucchini and bean salad

  • 6 medium zucchini, shaved into ribbons
  • 1 12 oz can of white beans (such as cannellini, or butter)
  • 1 glass GAEA pitted kalamata olives

Time Needed

  • 35 mins

Servings

  • 6

Method

Prepare the dressing

  • Add all ingredients for the dressing into a bowl or measuring cup and whisk it over her
  • until creamy. Season to taste (it should have strong flavors). Let sit for at least 20
  • minutes, best overnight.

Assemble salad

  • Drain, rinse and pat dry the can of beans. Drain the olives. Slice zucchini into thin slices, lengthwise, with a vegetable peeler or spiralizer.
  • Place zucchini, olives, and white beans in a large salad bowl; drizzle with dressing and toss to coat.
  • Sprinkle with croutons, more parmesan, and drizzles of olive oil, if desired.

Tip

  • You can also just add the Extra virgin olive oil, salt and balsamic for a simpler version

PRODUCT USED

GAEA Pitted Greek Kalamata Olives in brine 10.2oz

GAEA Pitted Greek Kalamata Olives in brine 10.2oz

$7.04 USD

GAEA Pitted Greek Kalamata Olives in brine 10.2oz

$7.04 USD