Measure the following into the jar:
1/2 c thick plain yoghurt or alternative
2 cloves garlic, crushed
2 teaspoon unrefined sugar
1/2 c lemon juice + zest of lemons
1/2 c extra virgin olive oil
1 teaspoon salt
1/4 teaspoon cracked black pepper

Secure the lid and shake vigorously for one minute. Keep in the fridge and bring out one hour before using.

SALAD
Prepare the zucchini and place into a colander:
4 zucchini, spiralised, peeled into ribbons or sliced into matchsticks

Prepare the following ingredients and place into a bowl:
12 cherry tomatoes and/or 2 apricots, quartered
8 yellow beans, sliced
4 sprigs mint, finely chopped
4 sprigs basil or dill, finely chopped
1/2 teaspoon pink salt
1/4 teaspoon cracked pepper

Add the zucchini to the bowl along with the dressing and toss well. Top with:
1 avocado, sliced
juice of 1/2 lemon

Serve.

This recipe is provided courtesy of The Veggie Tree. You can purchase The Veggie Tree’s cookbooks here https://www.theveggietree.com/shop