Salad recipes don't begin and end with a head of lettuce or a bag of mixed greens. While they have their time and place, it's easy to get bored with these delicate (in both flavor and texture) greens. Instead, make one of these exciting recipes starring everything from cruciferous vegetables like kale, broccoli, and brussels sprouts to juicy tomatoes, crisp carrots, and even celery.
1 cup grated zucchini, packed, dried - about 4 medium size zucchini 1 egg 6 tablespoons arrowroot flour, packed - tapioca flour is very fine and volatile and to exactly measure the quantity I recommend to use this measuring spoon. 2 tablespoon Coconut flour. 1 teaspoon oregano Salt, Pepper