Summer Zucchini Salad

23 Feb 2018

A simple salad filled with fresh Mediterranean ingredients packed with flavour.


250 g raw pasta
2 – 3 zucchini
Cherry tomatoes
Fresh basil
Parmesan cheese
1 small lemon
Olive oil
1 clove garlic
Salt and pepper


Cook pasta in salted boiling water until al dente, drain and rinse quickly in cold water to cool. Place in a bowl and add zucchini made into ribbons using a vegetable peeler, tomatoes and torn basil. Make a simple vinaigrette using lemon zest and 1 tablespoon of juice, 2 tablespoons olive oil, salt and pepper and a clove of crushed garlic. Pour over pasta and mix carefully to combine all the flavours. Plate up and top with micro greens and shaved parmesan.

Add sliced poached chicken breasts to make this salad into a meal on its own.

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