Honey, Dijon mustard and toasted almonds dress this fresh salad of zucchini, green beans and spinach.
- Make Toasted Almond Dressing: Place vinegar, mustard, honey, ginger, oil and almonds into a screw-top jar. Season with salt and pepper. Secure lid. Shake until combined.
- Using a vegetable peeler, peel zucchini into thin ribbons. Place zucchini in a colander. Sprinkle with sea salt. Toss to coat. Set aside for 10 minutes. Rinse under cold running water. Drain well (see notes).
- Bring a large saucepan of salted water to the boil over high heat. Add beans. Cook for 30 seconds or until bright green and tender. Drain. Refresh under cold water. Drain.
- Place beans, zucchini, spinach and 1/2 the parmesan in a serving bowl. Season with salt and pepper. Drizzle with Toasted Almond Dressing. Toss to combine. Sprinkle with remaining parmesan. Serve.
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