Italian Zucchini Flower Salad with White Beans

Italian Zucchini Flower Salad with White Beans
Try these fresh and crunchy lettuce cups for a light vegan lunch.

 

Serves 4

10-12 zucchini flowers

1 purple radicchio, separated into cups

2 green witlof, leaves separated

1 baby fennel, sliced

400g can cannellini beans, drained and rinsed

Baby basil leaves, to garnish

 

Dressing

3 tbsp white wine vinegar

3 tbsp extra virgin olive oil

 

Bring a medium-sized pot of water to the boil, cook zucchini flowers for 1-2 minutes or until slightly tender. Drain on paper towel.

Place radicchio cups onto a platter, fill with witlof, fennel and beans. Place flowers on the side.

Add white wine vinegar and oil to a jar, shake well to combine. Drizzle dressing over salad when ready to serve. Garnish with basil.

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