Zucchini and Mint Salad Recipe

by Danielle Minnebo May 28, 2019

Zucchini and Mint Salad Recipe

By: Danielle Minnebo

You can keep the zucchini raw if you prefer a fresh and crunchy texture or cook the zucchini in hot water for five seconds before tossing through.

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Servings

Serves: 4

Prep time

Cook time

Recipe

Ingredients

2 zucchinis
¼ red onion, finely diced
100g goat cheese, crumbled
1 bunch fresh mint, leaves only, torn
6 tbsp olive oil
2 tbsp white-wine vinegar
½ tsp sea salt

Method

Using vegetable peeler, cut thin strips off zucchini, until you have bowl full of zucchini ribbons. Add red onion, goat cheese and torn mint.
To make dressing, combine olive oil, white-wine vinegar and sea salt in small bowl. Pour dressing over zucchini and, using hands, gently mix everything together.
Spread salad on large serving platter and serve straight away.

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#Tags: Health, Recipes, salad

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.