Renae SmithComment

Jalapeno

Renae SmithComment
Jalapeno

Jalapeno Zucchini Salad

This vegan jalapeno and zucchini salad is super refreshing with citrus flavours.  It's perfect as a side dish and I like it on wraps with fried tofu - see below for more ideas for serving this dish or Gently Vegan for more vegan recipes like this one!

INGREDIENTS:

  • 350 g zucchini ( approx. 3 cups cut round slices)
  • 60 g kale (approx.. two leaves finely chopped no stalks )
  • 400g can of chickpeas
  • 160 mil lemon juice
  • 3 sprigs coriander
  • 2 sprigs mint
  • 1 Jalapeño
  • 1/3 cup plain coconut yoghurt (I used Coyo)

TOOLS:

  • NutriBullet or Blender

METHOD:

  1. This recipe is all done on the stove top.
  2. Rinse chickpeas and put them in a frypan, place to one side.
  3. Steam Zucchini until just soft around 5-6 minutes.
  4. Add Kale to steamer with Zucchini and steam for approximately another 2 minutes, its really important not to over cook these two ingredients as they will keep cooking in the final stages.
  5. Take off the stovetop.
  6. Add Kale and Zucchini to Chickpeas in the fry pan, keep to one side.
  7. Cut Jalapeño in half and remove seeds.
  8. In your NutriBullet or blender combine lemon juice, coriander, mint, Jalapeño and coconut yoghurt.
  9. Now add to fry pan and heat all ingredients, bring to a simmer for a minute or two and serve.

This dish is lovely served on rice, quinoa or with a baked sweet potato.
It also keeps well in the fridge for lunch the next day. The recipe serves 2 as a main and 4 as a side dish.

Recipe by Catherine Carr