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Zucchini zoodle salad

Serves: 4
Prep: 10
Cook: 5

    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


    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.


    • 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.

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