Lunch & Dinner

Zucchini & Red Sea Chicory Salad with Lemon & Caper Dressing

Zucchini & Red Sea Chicory Salad with Lemon & Caper Dressing

Quick to prepare, this light Zucchini & Red Sea Chicory salad is visually delightful and brimming with nutrients.

Serves 2
Prep time 10 minutes


  • 2g Red Sea Chicory
  • 1 zucchini
  • Juice of half a lemon (depending on taste)
  • 1.5 tbsp olive oil
  • Dash of maple syrup
  • 2 tsp capers
  • handfulls of salad
  • Fresh herbs (optional)


    1. Cut zucchini into ribbons. Use a peeler, cutting lengthways to get long, thin ribbons. Alternatively use a mandolin slicer.
    2. Mix zucchini in a bowl with fresh salad leaves and fresh herbs (optional).
    3. Rehydrate 2g of Red Sea Chicory in a bowl of cold water for 1 minute. Don’t leave too long otherwise seaweed will get gloopy. Strain the seaweed, and then scatter around the salad. Use strained water on pot plants or in your garden.
    4. Mix the dressing ingredients together: lemon juice, olive oil, salt, maple syrup & capers. Drizzle over the salad, mix together, and serve!

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