Olive, Pine Nut and Zucchini Salad
– 1 large handful of black olives
– 1 large handful of green olives
– 1 zucchini
– a large handful of pine nuts
– 1 avocado
– a dozen cherry tomatoes
– salad leaves of choice, I normally use rocket
– apple cider vinegar
– olive oil
Start but toasting the pine nuts in a frying pan, these should take just a few minutes to turn a little brown and crunchy – if you want a raw salad then just leave them untested. There’s no need to add any extra olive oil as they release enough oil themselves.
While these cooks simply chop the cherry tomatoes in quarters, the zucchini into thin slices and the avocado into little chunks. Toss all the ingredients together with the rocket and olives. Drizzle with apple cider vinegar, salt and a little olive oil. You can add a few chilli flakes too if you’re feeling spicy. Enjoy!