Zucchini Kale Recipe
Zucchini and Kale Salad: A summer vegan dish made with zucchini noodles, yellow peppers, scallions, walnuts and kale. Filling and low in calorie.
Servings 2 servings
For the Zucchini:
- 4 medium-size zucchini washed and peeled like fettuccini noodles
- 1 teaspoon salt
- 1 bunch 4-5 leaves kale, washed
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 small yellow pepper seeded and chopped
- 2 cloves garlic minced
- 3 scallions chopped (both white and green parts)
- Handful of walnuts
- 2 tablespoon hemp seeds optional
For the dressing
- 2 tablespoons vegan mayo
- 1 tablespoon red wine vinegar
- 1/4 teaspoon sea salt
- Pinch of black pepper
Place the zucchini ribbons into a colander, add salt and let it drain for 15 minutes.
In a large pot put some water and, using a steam basket, steam the kale for 5 minutes. Take it out and let it cool. Once cooled, chop it into small pieces.
Heat olive oil in a large pan. Add onions and cook until they are fragrant, 4 to 5 minutes. Add the yellow pepper and garlic. Stirring frequently, cook for 3-4 minutes or until slightly wilted.
Add the zucchinis, mix and cook for 5-6 minutes. As they cook, they will soften and will start looking like noodles. Place them in a mixing bowl.
Add the chopped kale, scallions, and walnuts in the mixing bowl.
To make the dressing: Mix vegenaise and red wine vinegar in a small bowl. Season it with salt and freshly grounded black pepper.
Drizzle the zucchini and kale mixture with the dressing. Give it a gentle mix.
If using, when ready to serve sprinkle it with a tablespoon of hemp seeds.
- If you do not have vegan mayo, you can use also use regular mayo
Calories: 234kcal | Carbohydrates: 33g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Sodium: 1536mg | Potassium: 1839mg | Fiber: 6g | Sugar: 13g | Vitamin A: 12471IU | Vitamin C: 325mg | Calcium: 271mg | Iron: 4mg