Caramelized Lemon and Zucchini Bean Salad

Directions

1. 1

   Add the red onion to a bowl of cold water and allow to soak for 5 mins. Drain and pat dry then set to the side.

2. 2

   To a small saute pan over medium low heat add a teaspoon of oil. When hot add the garlic. Sauté the garlic for about 1-2 mins or until the edges are golden and fragrant then transfer to a blender cup.

3. 3

   Zest the whole lemon into the blender cup then cut the lemon in half. To the same pan, add the lemons cut side down. Allow to cook undisturbed for 5-6 mins or until the bottoms have caramelized. Transfer the lemons back to the cutting board and allow to cool for 5 mins.

4. 4

   To the blender cup, squeeze in the lemon juice from the caramelized lemon then add the syrup, vinegar, miso, salt and remaining oil. Blend the dressing until it thickens and becomes creamy. Add the cilantro and black pepper and give a quick pulse with the blender to mix it into the dressing. Do not over blend! Adjust salt or sweetener to taste.

5. 5

   To a large mixing bowl add the beans, onions, zucchini, dates, pepper, and parsley and sprinkle with a pinch of salt. Pour the dressing over the salad and toss to fully coat. Cover and allow to marinate in the fridge for at least 1 hour. Before serving, give the bean salad a generous toss.

6. 6

   Enjoy this as a wrap by heating a pita, then smearing it with cream cheese then topping with greens and a few spoons of salad. Drizzle with leftover dressing from the bowl, wrap, and enjoy.