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Zucchini Salad

Mint, Lemon & Olive Oil marinated Zucchini Salad


This salad is so easy to put together and is full of healthy goodness from the raw veggies, seeds and extra virgin olive oil.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 0 mins
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8 medium green zucchini
½ tsp (2.5 ml) Maldon salt

Mint and Lemon Marinade

30 g mint leaves
½ C (125 ml) medium intensity extra virgin olive oil
1 garlic clove, crushed
1 lemon, juice and zest

Fresh Coriander Dressing

80 g fresh coriander
½ C (125 ml) mayonnaise
¼ C (60 ml) olive oil
2 Tbsp (30 ml) fresh lime juice
2 cloves garlic, crushed
1 tsp (5 ml) apple cider vinegar
2 tsp (10 ml) honey

To Serve

2 Tbsp (30 ml) mixed seeds (sunflower, pumpkin, linseed and sesame seeds)
80 g watercress
20 g micro greens

shavings of Parmesan cheese

Mint and Lemon Marinated Zucchini

julienne the zucchini, place in a bowl and sprinkle with the salt.

Toast the seeds in a dry frying pan until golden brown.

Whizz all the remaining ingredients together in a jug blender (or using a stick blender) until sauce forms (will be slightly chunky). Pour the sauce over the zucchini, toss to coat and allow to marinade for 10 minutes.

Fresh Coriander Dressing

Blend all of the ingredients in a blender until in a jug blender (or using a stick blender) until smooth.

To Serve

Place the watercress onto a serving platter. Top with the marinated zucchini, toasted seeds, Parmesan shavings and micro greens. Drizzle with the coriander dressing and serve.