ZUCCHINI N' PEA SALAD WITH PEACH VINAIGRETTE
Perfect summer fresh combo of zest and fruit.
1/3 cup green peas
1 zucchini (shaved)
1 ripe peach (quartered)
4-5 leaves of mint
pinch of salt and pepper to taste
1 ripe peach, pitted and chopped
(or use scraps from peach and mint cordial)
2 tablespoons raw apple cider vinegar
2 tablespoons extra virgin olive oil
1 tablespoons Aviation Gin
1 tablespoon honey (optional)
1/4 teaspoon salt
Yield: 2 servings
Cooking Time: 10 minutes
Wash and drain green peas. Dry and set aside.
In separate bowl, shave 1 zucchini and drizzle with olive oil and a pinch of salt. Coat all pieces and seperate.
In a blender or food proccessor, blend all ingredients for peach vinaigrette until smooth. (honey optional) Strain out any left over solids with cheese cloth.
In salad serving bowl, add green peas, mint and peach quarters and 1 tablespoon of dressing. Toss until coated.
Take marinated zucchini and curl around finger. Arrange throughout green pea and peach mixture.
Drizzle another tablespoon of vinaigrette over the salad. Add salt and pepper to taste.