Summer was good to me this year. Three vacations, three special friends from America visiting, BBQ’s, pool days at the villa, paddle boarding at the beach, and the garden producing an abundance amount of fresh tomatoes, kale and zucchini all summer long. As an ode to Summer’s farewell I will share my delicious raw zucchini, avocado and kale salad recipe with y’all, no cooking necessary. (Because it’s still hot as hades over in my part of the world.)
Kale and zucchini salad
Bunch of baby kale
1 has avocado
Pumpkin, sunflower and flax seeds (toasted)
1/4 cup extra virgin olive oil (60 ml)
1 tsp Dijon mustard (5 ml)
1 Tbs red wine vinegar
I put all the ingredients for the dressing in a mason jar and shake, shake, shake it until emulsified.
Cut the kale leaves into bite size pieces, cut the avocado into slices and take a vegetable peeler and peel the zucchini to make thin slices. Toss together with the dressing and top with parmesan slices (I use my peeler for this) and with toasted seeds. I also added a bit of color with some dried flowers I bought at a market in northern Italy. This can be served as a side or a main course served with some toasted rye bread.