Zucchini and mint salad

Vanessa Lewis

This is the most simple but super-delicious salad, sure to win you kudos in the kitchen. I suggest you serve it with the equally simple but delectable parmesan chicken schnitzel, taking summer comfort food to another level.

Ingredients

4	Zucchini (Main)
1 large handful	Mint leaves (Main)
1 Tbsp	White balsamic vinegar, or apple cider vinegar
1 tsp	Flaky sea salt

Directions

1. Using a potato peeler or a mandolin, slice the zucchini into ribbons and place in a bowl.
2. Wash and roughly chop the mint, then add to the zucchini ribbons.
3. Pour over the balsamic vinegar and season with the salt.
4. Toss gently to combine and place on a serving dish.