Zucchini and almond salad with balsamic and oregano dressing

Current rating: 4.5 (2 ratings)
Serves 4
Prep 10
Cook 5
This simple salad can be served as a side dish or a light main meal.

Description

This simple salad can be served as a side dish or a light main meal.
  • 3 tbsp oregano leaves, stalks removed
  • 50ml sunflower oil
  • 2 tbsp balsamic vinegar
  • 1 tsp honey
  • 2 tsp lemon juice
  • 1 tbsp Marmite™
  • 100g blanched almonds, roughly chopped
  • 4 medium zucchinis

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Finely chop the oregano leaves and place in a small jug. Add the oil, lemon juice and Marmite™ and mix. Allow to infuse.
  2. Heat a dry frypan on medium to low heat. Add the almonds and using a wooden spoon, stir continuously. Once golden, tip them out onto a plate to prevent them overcooking.
  3. Wash the zucchinis, then trim off the top and bottom. Using a spiralizer, cut into ‘zoodles” or use a regular potato peeler to cut long thin strips.
  4. Place the courgettes and almonds in a large serving bowl. Add the dressing and toss to combine
  5. Garnish with fresh herbs to serve.

Tips

  • This salad can be made with any nut or seed you prefer – toasted walnuts, pumpkin seeds or cashews are great substitutes.
  • For extra protein add crumbled reduced-fat feta or grated hard cheese like Parmesan.

Tips

  • This salad can be made with any nut or seed you prefer – toasted walnuts, pumpkin seeds or cashews are great substitutes.
  • For extra protein add crumbled reduced-fat feta or grated hard cheese like Parmesan.

Nutrition Information