Fresh Zucchini, Pea, and Edamame Salad
Ingredients
- 2 zucchinis
- 100g peas
- 100g edamame beans
- 1 lemon
- 1 red chili
- 1 large handful of mint
- 1 garlic clove
- Olive oil
Preparation
Mince the garlic into a large bowl, squeeze over the juice of half a lemon, and leave it to marinate.
Meanwhile, finely dice the chili and use a peeler to create ribbons from the zucchini lengthwise.
Boil the edamame beans and peas until tender, then drain and place in an ice bath to cool immediately.
Once cold, drain again and pat dry.
Add the chili to the garlic and lemon mixture along with salt, pepper, and plenty of olive oil.
Add the zucchini ribbons, beans, peas, and mint leaves, and mix well.
Plate up and finish with lemon zest and a little more olive oil.
Notes
This refreshing salad is ideal for springtime and can be enjoyed on sunny days or holidays.
