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Herbed Zucchini Nut Salad

Herbed Zucchini Nut Salad

Recipe adapted from:  Courgette & hazelnut salad | The Gut Health Doctor 

When you and microbes are craving something light and refreshing that doesn’t fall short on either the plant points or flavour front, look no further. This might be a lighter bite but still packs in 7g of fiber and plenty of plant points! 

¼ cup hazelnuts 

¼ cup walnut pieces 

¼ cup pumpkin seeds 

1-2 large zucchinis 

2 cups mixed salad leaves (e.g. arugula, baby spinach or spring mix) 

¼ cup fresh mint leaves, chopped 

¼ cup fresh basil leaves, chopped 

Optional Toppings:  Fresh avocado cubes, pomegranate seeds, fresh strawberries, sprouts 

Citrus Dressing (See alternative dressing options below) 

3 tbsp extra virgin olive oil or avocado oil 

1/2 orange, juiced and zested 

½ lemon, juiced and zested 

2 tbsp honey/maple syrup 

Salt and pepper 

 

Preheat the oven to 350 F.  Spread the nuts and seeds out on a baking tray and bake for 5 mins until golden. Set aside to cool. Combine the dressing ingredients and adjust flavours to taste. In a small bowl, peel the zucchini into ribbons (using a potato peeler or spiralizer). Drizzle the dressing on top of zucchini and allow to marinate for a few mins before tossing in the salad leaves and herbs. Top and serve!  

 

 

 

 

 

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