Zucchini Salad with Rose Sauce

By: Rose Marie Jarry, Master Chef at Kronobar

Ingredients

  • 4 cups zucchini, spiralized or finely chopped
  • 1 cup rutabaga, spiralized or finely chopped
  • ¼ cup onions, finely sliced
  • ½ cup whole raw walnuts
  • Fresh herbs of your choice

Dressing:

  • 1 lemon, juiced
  • ½ cup sundried tomatoes, soaked
  • 2 tablespoons coconut creamed paste
  • ¾ cup water
  • 1 teaspoon smoked paprika
  • 1 tablespoon cooked or raw beet
  • 1 pinch celtic salt
  • 1 pinch ground pepper

Directions

  1. Use a spiralizer to cut the zucchini and rutabaga into long and thin pieces. If you don’t have a spiralizer, you can either shred them or cut them in long and thin pieces with a Chefs knife.
  2. Cut the onion into long and thin pieces as well.
  3. Mix all the veggies together in a bowl and set aside.
  4. Soak the sundried tomato in water for 15-20 minutes, then drain and put them in a blender.
  5. Add all the other ingredients from the dressing section in the blender and blend everything together.
  6. Pour the sauce on the veggies and add the walnuts. I suggest you garnish your salad with a bunch of fresh herbs, like chives and thyme.
  7. Enjoy!