Zucchini zoodle salad

Prep

10 min

Cook

5 min

Serves

4

Skill

Vegetarian

Zucchini zoodle salad

Prep

10 min

Cook

5 min

Serves

4

Skill

Fancy Mains Sides Salads Picnics and Snacks Marmite Lunchbox Low in Fat Low in Sugar Low in Sodium

This simple salad can be served as a side dish or a light main meal.

Ingredients

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

Nutrition per serving

Weight, measurement and temperature conversions

1240 kJ

energy kj

8 g

protein

3 g

saturated fat

3.5 g

dietary fibre

10 g

carbohydrate

7 g

sugars

217 mg

sodium

Method

Finely chop the oregano leaves and place in a small jug. Add the oil, lemon juice and Marmite™ and mix. Allow to infuse.
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.
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.
Place the courgettes and almonds in a large serving bowl. Add the dressing and toss to combine
Garnish with fresh herbs to serve.

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

Nutrition per serving

Weight, measurement and temperature conversions

1240 kJ

energy kj

8 g

protein

3 g

saturated fat

3.5 g

dietary fibre

10 g

carbohydrate

7 g

sugars

217 mg

sodium