Recipe by **Mandy**
A great salad to use up some excess zucchini, is great with some tuna added too for a complete lunch..
Top Review by Leggy Peggy
Delicious salad -- with very Italian flavours. I cut the zucchini in quarters lengthwise and then slices, and blanched it for a minute. I didn't have a carrot, so used most of a red capsicum cut in matchsticks. Had fresh chives, parsley and roma tomatoes from my garden. I also used my own Recipe #204998 to dress the vegetables, but cut back to using only three tablespoons. After photographing the dish, I decided to add a small tin of lemon-pepper tuna. It made a perfect lunch. One point, I think it makes 3-4 serves, not 4-6. Thanks for posting.
- 2 zucchini, blanched & sliced
- 1⁄2 cup celery, sliced
- 1⁄2 cup carrot, grated
- 1 tbslp chives, chopped
- 1 tablespoon parsley, chopped
- 1⁄2 teaspoon dried tarragon
- salt & pepper
- lettuce leaf, torn into bite-size pieces
- Italian dressing
- tomatoes, wedges (to garnish)