Zucchini & pine nut salad

Enjoyable Zucchini & pine nut salad Recipe

Zucchini & pine nut salad
Prep Time : 0:20 | Cook Time : 0:10 | Total Time : 0:30 | Serving : 6 person.


  • 6 zucchini, thickly sliced lengthways

  • Olive oil, to brush

  • 50g pine nuts

  • 5 tablespoons extra virgin olive oil

  • 3 teaspoons fresh lemon juice

  • 1 teaspoon honey

  • 150g mixed salad leaves

  • 1/2 cup fresh mint leaves


  • Step 1

    Preheat a barbecue grill or chargrill on high. Brush the zucchini with a little oil. Season with salt and pepper. Cook for 2-3 minutes each side or until tender. Transfer to a bowl. Set aside to cool.

  • Step 2

    Cook the pine nuts in a small frying pan over medium heat, shaking the pan often, for 3-4 minutes or until toasted. Transfer to a mortar. Gently pound with a pestle until coarsely crushed.

  • Step 3

    Transfer the crushed pine nuts to a small bowl. Add the oil, lemon juice and honey, and whisk to combine. Season with salt and pepper.

  • Step 4

    Cut the zucchini diagonally into thick strips. Place in a large serving bowl. Add the mixed salad leaves and mint, and drizzle over the dressing. Gently toss to combine and serve.

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