Insalata di zucchine e cavolo riccio

Ingredienti

• 4 medium-size zucchini (washed and peeled like fettuccini noodles)
• 1 teaspoon salt
• 1 bunch (4-5 leaves kale, washed)
• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 1 small yellow pepper (seeded and chopped)
• 2 cloves garlic (minced)
• 3 scallions (chopped (both white and green parts))
• Handful of walnuts
• 2 tablespoon hemp seeds (optional)
• 2 tablespoons vegan mayo
• 1 tablespoon red wine vinegar
• 1/4 teaspoon sea salt
• Pinch of black pepper

Preparazione

1. 1

   Place the zucchini ribbons into a colander, add salt and let it drain for 15 minutes.

2. 2

   In a large pot put some water and, using a steam basket, steam the kale for 5 minutes. Take it out and let it cool. Once cooled, chop it into small pieces.

3. 3

   Heat olive oil in a large pan. Add onions and cook until they are fragrant, 4 to 5 minutes. Add the yellow pepper and garlic. Stirring frequently, cook for 3-4 minutes or until slightly wilted.

4. 4

   Add the zucchinis, mix and cook for 5-6 minutes. As they cook, they will soften and will start looking like noodles. Place them in a mixing bowl.

5. 5

   Add the chopped kale, scallions, and walnuts in the mixing bowl.

6. 6

   To make the dressing: Mix vegenaise and red wine vinegar in a small bowl. Season it with salt and freshly grounded black pepper.

7. 7

   Drizzle the zucchini and kale mixture with the dressing. Give it a gentle mix.

8. 8

   If using, when ready to serve sprinkle it with a tablespoon of hemp seeds.

9. 9

   Serve immediately.