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.

Makes

2 servings

Ingredients

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

Method

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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