Indulge in the vibrant flavours of summer with this shaved zucchini salad, a delightful medley of freshness and texture. Thin ribbons of humble zucchini dance amidst a symphony of aromatic herbs — dill, mint and basil. Topped with the crunch of toasted almonds and the creamy tang of goat’s cheese, every bite is refreshing and satisfying, perfect for a light entrée.
Serves: 4
Ingredients
2 medium zucchinis
1⁄4 cup sliced almonds
50g goat’s cheese, crumbled
2 tbsp fresh mint leaves, chopped 2 tbsp fresh basil leaves, chopped 2 tbsp fresh dill, finely chopped
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
Salt & pepper, to taste
Method
1. Using a vegetable peeler or mandolin, thinly shave the zucchinis lengthwise into ribbons. Place ribbons in a large mixing bowl.
2. In a small frying pan over medium heat, toast sliced almonds until golden brown and fragrant, about 3-4 mins. Keep an eye on them to prevent burning. Remove from heat and let them cool slightly.
3. Add toasted almonds, crumbled goat’s cheese, mint, basil and dill to the bowl with zucchini ribbons.
4. In a separate small bowl, whisk together extra-virgin olive oil and lemon juice to make the dressing. Season with salt and pepper to taste.
5. Drizzle dressing over salad ingredients in the bowl and toss gently to coat evenly.
6. Transfer salad to a serving platter or individual plates. Serve immediately as a refreshing appetiser.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 medium zucchinis
- 1⁄4 cup sliced almonds
- 50g goat’s cheese, crumbled
- 2 tbsp fresh mint leaves, chopped
- 2 tbsp fresh basil leaves, chopped
- 2 tbsp fresh dill, finely chopped
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- Salt & pepper, to taste
Method
- Using a vegetable peeler or mandolin, thinly shave the zucchinis lengthwise into ribbons. Place ribbons in a large mixing bowl.
- In a small frying pan over medium heat, toast sliced almonds until golden brown and fragrant, about 3-4 mins. Keep an eye on them to prevent burning. Remove from heat and let them cool slightly.
- Add toasted almonds, crumbled goat’s cheese, mint, basil and dill to the bowl with zucchini ribbons.
- In a separate small bowl, whisk together extra-virgin olive oil and lemon juice to make the dressing. Season with salt and pepper to taste.
- Drizzle dressing over salad ingredients in the bowl and toss gently to coat evenly.
- Transfer salad to a serving platter or individual plates. Serve immediately as a refreshing appetiser.
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