zucchini and bean slaw

with creamy tahini dressing

  • 2 zucchini, spiralised or thinly sliced lengthways using a julienne peeler
  • 250g green beans, blanched and shredded
  • 4 cups (80g) baby spinach leaves, shredded
  • ⅓ cup (55g) toasted almonds, roughly chopped
  • 1 avocado, peeled and quartered
  • store-bought dukkah, to serve

tahini dressing

  • 1 tablespoon tahini
  • ¼ cup (70g) natural Greek-style yoghurt
  • 1 tablespoon lemon juice
  • ¼ cup (60ml) water
  • sea salt flakes
  1. To make the dressing, place the tahini, yoghurt, lemon juice, water and salt in a bowl and whisk to combine.
  2. Place the zucchini, beans, spinach, almond and dressing in a large bowl and toss to combine.
  3. Top with the avocado and sprinkle with dukkah to serve. Serves 4.
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