Name: Zucchini u0026amp; Kale Salad with Yogurt Dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cans lentils, rinsed and drained; 1 bunch of kale, remove stems and roughly chop/tear; Seeds of 1 pomegranate (you can also purchase pomegranate seeds in a pack); ½ bunch of parsley or coriander, roughly chopped; 3 zucchinis, sliced into 1cm rounds; 1 cup yogurt; ½ bunch parsley or coriander, roughly chopped; 4 Tb olive oil; 2 Tb apple cider vinegar; Generous amount of pepper and 1/2 tsp salt

Zucchini & Kale Salad with Yogurt Dressing

Recipe by Embody NutritionCourse: Dinner, Lunch

Servings

servings

Prep time

minutes

Cooking time

minutes

This recipe serves 6 as a side dish but would be wonderful as a light meal on its own as well.

Ingredients

2 cans lentils, rinsed and drained
1 bunch of kale, remove stems and roughly chop/tear
Seeds of 1 pomegranate (you can also purchase pomegranate seeds in a pack)
½ bunch of parsley or coriander, roughly chopped
3 zucchinis, sliced into 1cm rounds
Dressing
1 cup yogurt
½ bunch parsley or coriander, roughly chopped
4 Tb olive oil
2 Tb apple cider vinegar
Generous amount of pepper and 1/2 tsp salt

Method

Preheat oven to 200C. Prepare a large baking tray by lining it with baking paper/foil and a drizzle of olive oil.
Add sliced zucchini to the tray, spreading out in 1 layer and drizzling with olive oil.
Cook zucchini for ~20-30mins until starting to ‘caramelize’ and get a nice brown colour around the edges.
Make dressing by mixing all ingredients together in a small bowl.
Combine all ingredients in a large bowl and stir through the dressing. Serve!