Ginger Zucchini Salad Recipe

The sesame seeds and ginger root in this recipe are a super duo for fighting inflammation and add an Asian flavour to the salad greens. Create the zucchini and carrot ribbons with a vegetable peeler to let them soak up the dressing.


2 servings


  • 3 small zucchini, cut into wide ribbons
  • 1 large carrot, cut into wide ribbons
  • 50g package of natural pickled ginger root or 1 tbsp (15ml) fresh ginger root, chopped
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tbsp (15ml) chia, flax, hemp, perilla or sacha inchi seed oil
  • 1 tbsp (15ml) black sesame seeds
  • 1 tsp (5ml) raw honey
  • 12oz (400ml) adzuki or pinto beans, drained and rinsed


1. Toss all ingredients in a large bowl until mixed.

2. Divide between two plates and enjoy.

Recipe taken from Meals That Heal Inflammation by Julie Daniluk, RHN (£18.99, Hay House).

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