Ribbon salad

This salad has loads to offer… Taste, colour, texture, nutrition! I normally have an adversity to fruit in my salad but mango is an exception to my rule! I love a bit of fresh (slightly) under ripe mango in my salad for a bitter sweet zing and it looks great too! This salad is eating with your eyes at it’s best! And above all it’s so simple to prep!

What u need…

1 green zucchini
1 mango
2 carrots (use heritage carrots for more colour)
Walnuts
Juice and zest of lemon
Good quality Olive oil
Sea salt
Chopped parsley

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Heat the oven to 180 degrees and toast the walnuts. Cut the zuchinni in half. Using a mandolin/peeler thinly slice the Zucchini,Carrot and Mango into long strips! In a bowl juice the lemon and grate in the zest. Add the olive oil and salt and some chopped parsley. Toss the ingredients in the dressing and carefully place on a plate insuring each portion will get a bit of everything! Sprinkle on the toasted walnuts for extra texture. Finish with another sprinkle of chopped parsley

Enjoy xxx

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