Green Veggie c With Sash Avocado
FOOD-AS-MEDICINE NUGGET: Zucchini is high in the heart-healthy mineral potassium. One cup of cooked zucchini gives you more than 15 percent of your daily value, which is usually more than what’s included in the typical multivitamin supplement! Zucchinis have a very low score on the glycemic index, has a high water percentage; is low in calories, carbs, and sugars; and is high in other essential nutrients like manganese and antioxidants like vitamin C and vitamin. To obtain the biggest digestive boost, eat the whole vegetable, including the nutrient-rich seeds and skin. You can even add some raw zucchini to your favorite Green Smoothie Recipes.
Ingredients
- 1 medium zucchini, grated
- ¼ cup frozen peas (thawed)
- 2 kale leaves, destemmed and finely chopped
- ¼ cup mint leaves, finely chopped
- 1 teaspoon lemon zest
- 2 eggs, whisked
- 1 tablespoon gluten free flour
- 50g goats cheese, crumbled
- 1 tablespoon olive oil
- ½ large avocado
- Juice of half a lemon
- 1 cup rocket leaves
- 1 long red chilli, sliced
Instructions
Place the grated zucchini in a tea towel or muslin cloth and squeeze out extra moisture.
In a medium bowl combine zucchini, peas, kale, mint and lemon. Stir through eggs until all of the veggies are well coated. Stir through flour until well combined. Season well with salt and pepper. Gently fold through the goat cheese.
Heat half of the olive oil in a medium non-stick frying pan over a medium to high heat. Place ¼ cupfuls of mixture into the pan and cook for 1-2 minutes until golden on one side and then flip and cook for a further 1-2 minutes or until cooked. Transfer to a plate and cover with foil.
Meanwhile, mash the avocado in a small bowl with the lemon juice. Season with salt and pepper.
To serve create a side salad with the leaves, cherry tomatoes, and remaining olive oil. Add green fritters and top with the smashed avocado and fresh chili.