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.

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 Greek Kalamata Olives in brine.
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 Greek Kalamata Olives
Croutons

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

Tangy Zucchini Salad with Beans and Olives

Ingredients

Time Needed

Servings

Method

Tip

PRODUCT USED

Gaea Pitted Mixed olives in brine 315ml