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Olive, pine nut and zucchini salad

Posted Oct 09 2012 5:00am

I find that it can be hard to get the perfect mix of ingredients that really makes a plate of salad exciting, so I’m always on the look out for new ideas. My recent olive obsession inspired this one, which is truly awesome. The combination of toasted pine nuts, raw zucchini slices, sweet cherry tomatoes, creamy avocado, ever-so-slightly bitter rocket and juicy black and green olives is just unreal. So simple, so delicious and drizzled with a little apple cider vinegar and sprinkled with salt it is just heaven! I love!

It’s a fantastic 5 minute lunch dish when you’re in a rush. Everything can be tossed together so easily, just a little chopping and toasting required. A super portable lunch too!

A plate of this salad is an amazing way to get in a lot of your needed daily goodness as it is bursting with nutritional value.

Olives are often seen as high-fat foods and therefore shunned, but they’re actually delicious little super foods. Almost three-quarters of their fat content is made up of the magical oleic acid, a monounsaturated fatty acid which is linked to reduced risks of cardiovascular disease and lower blood pressure. Even better, they have one of the highest and most diverse ranges of antioxidant and anti-inflammatory nutrients! As a result they’ve been proved to help every aspect of your body, from your nervous system to your immune, digestive, inflammatory and cardiovascular systems! They also contain phytonutrients linked to cancer prevention and are a great source of iron. So olives are awesome!

The rest of the plate will keep you bursting with almost every other important vitamin and mineral too, while the pine nuts will give you a great dose of protein so you’ll stay energetic and glowing for hours.

Serves 2

- 1 large handful of black olives

- 1 large handful of green olives

- 1 zucchini

- a large handful of pine nuts

- 1 avocado

- a dozen cherry tomatoes

- salad leaves of choice, I normally use rocket

- apple cider vinegar

- olive oil

- salt

Start but toasting the pine nuts in a frying pan, these should take just a few minutes to turn a little brown and crunchy. There’s no need to add any extra olive oil as they release enough oil themselves.

While these cooks simply chop the cherry tomatoes in quarters, the zucchini into thin slices and the avocado into little chunks.

Toss all the ingredients together with the rocket and olives. Drizzle with apple cider vinegar, salt and a little olive oil. You can add a few chilli flakes too if you’re feeling spicy.


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