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Marinated Zucchini, Salmon And Caper Salad

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donna hay
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main-dish gluten free low carb nut free memorial day dinner

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Ingredients

2 x 260g salmon fillets, skin removed and pin boned+

1 tablespoon olive oil

1 tablespoon salted capers, rinsed and drained

2 zucchini (courgettes), thinly sliced

1 tablespoon lemon zest

¼ cup chervil leaves

¼ cup (60ml) white wine vinegar

2 tablespoons olive oil

sea salt flakes

½ teaspoon caster (superfine) sugar

¼ cup (75g) marinated feta

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