Zucchini Ginger Salad

Raw zucchini, celery, green onions, parsley, garlic, ginger. . . all add up to a salad with a delicate blend of flavors. Perfect for a light lunch or with dinner.

Salad Ingredients:

• 2 zucchini, quartered the long way then chopped
• 2 ribs celery, chopped
• 1/4 cup chopped curly parsley
• 1/4 cup chopped green onions, white and green parts only
• freshly ground pink Himalayan salt and black pepper to taste

Dressing Ingredients:

• 1 1/2-inch piece ginger root, peeled
• 3 cloves of garlic
• 2 dates soaked in filtered or distilled water for 4 hours, drained
• 2 tablespoons Bariani raw extra virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon ground mustard

Directions:

1. Place all the salad ingredients in a large bowl, except for the salt and pepper.
2. Blend all the dressing ingredients in a high powered blender for 2 minutes or until liquefied. If necessary, stop to scrape the sides.
3. Pour dressing over salad, mix to coat, and refrigerate for 45 minutes or more. Add salt and pepper to taste, then serve.

Makes 4 servings.

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