Shades of Green Salad (Kale, Roasted Zucchini, and Green Pea Salad with Creamy Za’atar Dressing)
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Yield: 2 to 4 servings
 
Shades of Green Salad (Kale, Roasted Zucchini, and Green Pea Salad with Creamy Za’atar Dressing) is a great way to nourish your body with fresh vibrant vegetables.
Ingredients
Salad:
  • Avocado oil spray
  • 1 medium zucchini, chopped
  • Salt and black pepper
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon extra-virgin olive oil
  • ½ teaspoon honey
  • 5 cups chopped kale
  • 2 scallions, green and white parts, thinly sliced
  • 1 cup frozen green peas, thawed
  • 1 avocado, sliced
  • 4 tablespoons unsalted sunflower seeds, toasted
Creamy Za’atar Dressing:
  • 2 tablespoons mayo
  • 2 tablespoons heavy cream
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon za’atar (such as Canaan Za’atar)
  • 1 small-medium clove garlic, crushed
Instructions
  1. Preheat the oven to 425F. Spray the bottom of a small baking sheet with avocado oil. Spread the zucchini out onto the sheet and give it a quick spray with oil. Add a pinch of salt and black pepper and toss to coat. Roast until softened and starting to brown in spots, about 12 minutes. Cool.
  2. Meanwhile, whisk together the vinegar, olive oil, honey, and a pinch of salt and black pepper in a large bowl. Add the kale and toss well to coat. Let it sit for 10 minutes.
  3. Whisk together all ingredients for the creamy dressing and refrigerate until serving.
  4. To assemble the salad, spread the kale out on a large serving platter. Arrange the zucchini, scallion, peas, avocado, and sunflower seeds on top. Serve along with the creamy dressing to drizzle on top.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/shades-of-green-salad-kale-roasted-zucchini-and-green-pea-salad-with-creamy-zaatar-dressing/