Dairy Free

Gluten & Grain Free

Egg Free

Low Disaccharide

Serves: 8

Prep time: 15 mins

Cooking time: 15-20 mins


  • 1/2 cup vegan mayonnaise
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp minced garlic
  • 1/2 tsp pink rock salt
  • 1/2 tsp smoked paprika
  • Good pinch cayenne pepper
  • 2 tbsp olive oil
  • 3 medium zucchini, halved and sliced
  • 1/2 cup spring onions, thinly sliced
  • 1/2 iceberg lettuce, torn
  • 200g mixed lettuce leaves
  • 1 cup pecans, roughly chopped
  • 1/2 cup sunflower seeds


  • Whisk together all the dressing ingredients in a small bowl, and stand aside.
  • Pour olive oil into frying pan, heat to medium high and add zucchini.
  • Fry, stirring as it browns, and cook until slightly firm but cooked through.
  • Remove zucchini and add pecans and sunflower seeds to the pan.
  • Roast quickly while stirring. 
  • Place lettuce leaves and spring onions into a large bowl and toss to combine.
  • Stir through zucchini, and sprinkle nuts and seeds on top.
  • Serve dressing in a separate jug, or drizzled over the top.


Salad dressing not added in photo so the salad can be seen clearly.


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