Wild Mushroom Zucchini, Mint & Chili Salad

WEEKDAY RAW Chef Russell James The Raw Chef www.therawchef.com
The ingredients in this recipe are so simple that it’d be easy to dismiss this recipe, thinking that you might not enjoy the uncomplicated combination.  Even when I tested this recipe for the first time I was surprised how all these flavors came together so well.  Mint and chili are just such an amazing combination, and when you combine it all with the mushrooms in apple cider vinegar, the mouth feel and layers of flavour are really out of this world. I’m really pleased with this recipe, I hope you like it as much as I do, give it a go.  
Small handful wild mushrooms, sliced and diced 3 teaspoons tamari 2 teaspoons apple cider vinegar
•Marinate these first three ingredients in bowl whilst preparing the rest of the salad.
2 courgettes (zucchini) or yellow squash 3 tablespoons hemp oil Small handful of basil and mint, finely chopped 1 small red chili, deseeded and finely diced
•Turn the courgettes into ribbons with a speed peeler, into a bowl. •Add the oil, basil, mint and chili and combine by hand. •When ready to serve, add the wild mushrooms and the marinade. Season to taste.
2 large handfuls of your favourite shoots, such as pea shoots or sunflower greens. 1 avocado, finely diced 2 teaspoons olive oil 1 teaspoon lemon juice 2 pinches salt
•When ready to serve, combine all ingredients in a bowl