Heirloom tomato, zucchini and goat cheese stack
Print

Heirloom Tomato, Zucchini and Goat Cheese Stack | Vegetarian

Course: Salad
Cuisine: European
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 serving

A great recipe to make in the summer when local vegetables are in season. A delicious tomato, zucchini and goat cheese stack

Ingredients

  • 1 small organic/heirloom yellow tomato
  • 1 small organic/heirloom red tomato (or whatever colour you like)
  • a few slices of organic yellow zucchini
  • a few slices of organic green zucchini
  • 3 Tbsp creamy goat cheese (cashew cheese for vegan option)

Dressing

  • 2 Tbsp raw apple cider vinegar
  • 3 Tbsp extra-virgin olive oil
  • 1 tsp grainy mustard
  • 1 tsp maple syrup
  • 1/8 tsp sea salt
  • black pepper to taste

Instructions

  1. Prepare the salad dressing by mixing all ingredients in a small bowl or mason jar. Set aside.
  2. Assemble your salad stack by alternating a slice of each kind (tomato, zucchini) and then a tablespoon of creamy goat cheese (or cashew cheese for vegan option).
  3. Drizzle the stack with salad dressing, and serve with a bit of green lettuce on the side, and perhaps a nice slice of crusty bread.

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 615kcal | Fat: 52g | Saturated fat: 12g | Cholesterol: 19mg | Sodium: 523mg | Potassium: 2090mg | Carbohydrates: 22g | Fiber: 5g | Sugar: 7g | Protein: 19g | Vitamin A: 3380% | Vitamin C: 150.5% | Calcium: 153% | Iron: 4.5%