Spring Salad

Happy Spring Day! And what a glorious Spring weekend it's been... After my weekly visit to the organic farmers' market, I felt so inspired by the abundance of fresh, local produce that I came up with this salad. The list of ingredients may seem lengthy, but I promise you - it's worth the effort for the sheer deliciousness of this light and vibrant salad.

Ingredients:

Salad ingredients:

3 or 4 cups mixed salad leaves
1 zucchini, sliced lengthways with a veggie peeler
1 can chickpeas, rinsed and drained
1 cup sunflower sprouts
15 sugar snap peas, sliced lengthways
1 tangelo (or mandarin), divided into segments
1/2 cup fresh blueberries
1/4 cup roasted, salted macadamias, roughly chopped

Dressing:

2 spring onions, finely chopped
1 lemon, juiced
1 tbsp apple cider vinegar
1/4 extra virgin olive oil
2 tbsp fresh parsley, chopped
2 tsp agave syrup (or honey)
2 tsp dijon mustard
salt and pepper, to taste

Method:

Thinly slice the zucchini with a vegetable peeler and place in a colander. Sprinkle with 1 tsp salt and toss to combine. Place the colander in a sink and leave for 10 minutes to tenderise. Rinse with cold water, drain and put into a large salad bowl along with the other salad ingredients.

To make the dressing, place the finely chopped onion along with the lemon juice and vinegar into a glass jar with a lid. Shake to combine and set aside to marinate for 10 minutes.
Add the rest of the dressing ingredients and mix well.

Pour the dressing over the salad and gently combine before serving.