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)
Juice and zest of lemon
Good quality Olive oil
Sea salt
Chopped parsley


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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