Heirloom Tomato, Zucchini and Goat Cheese Stack | Vegetarian
A great recipe to make in the summer when local vegetables are in season. A delicious tomato, zucchini and goat cheese stack
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1
small organic/heirloom yellow tomato
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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
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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
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Prepare the salad dressing by mixing all ingredients in a small bowl or mason jar. Set aside.
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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).
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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%