Mixed greens salad with toasted almond dressing

Honey, Dijon mustard and toasted almonds dress this fresh salad of zucchini, green beans and spinach.

Recipe «Mixed greens salad with toasted almond dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 400g zucchini, 1 tsp sea salt, 350g green beans, trimmed, sliced diagonally, 150g baby spinach, 1/2 cup parmesan , finely grated , 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey , 2cm piece fresh ginger, finely grated, 1/4 cup extra virgin olive oil, 1/4 cup flaked almonds, toasted.

Ingredients:

• 400g zucchini 
• 1 tsp sea salt 
• 350g green beans, trimmed, sliced diagonally 
• 150g baby spinach 
• 1/2 cup parmesan , finely grated 
• 2 tbsp balsamic vinegar 
• 1 tsp Dijon mustard 
• 1 tsp honey 
• 2cm piece fresh ginger, finely grated 
• 1/4 cup extra virgin olive oil 
• 1/4 cup flaked almonds, toasted 

Instructions

1. 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.
2. 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).
3. 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.
4. 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.