Zucchini, lemon and goat’s cheese salad

Prep Time: 15
Cooking Time: 3
No of Serves: 4

Recipe courtesy of Emily Scott APD


2 large zucchini

1 bunch asparagus

20 snow peas

150g baby spinach leaves (or Mesclun salad mix)

2 tablespoons fresh mint leaves, finely chopped

Half a red onion, diced

Juice of 2 lemons

2 tablespoons marinated goat’s cheese

1/4 cup slivered almonds

Cracked black pepper, to taste

Nutrition Information (per serve)

Energy 517 kJ (124 calories)
Protein 8.5g
Total Fat 6g
Carbohydrates 5.6g
Saturated Fat 1g
Sugars 5g
Dietary Fibre 6g
Sodium 149mg


  1. Bring a medium pot of water to the boil. Slice the zucchini into pieces roughly 1cm wide, then cut in half lengthways.
  2. Prepare the asparagus by snapping off the woody ends.
  3. Prepare the snow peas by topping and tailing and removing outer string.
  4. Using the boiling water, steam or blanch the zucchini, asparagus and snow peas for 3 minutes, then rinse under cold water.
  5. Toast the slivered almonds until golden brown, using an oven grill or alternatively in a frypan over a medium heat.
  6. Combine the spinach leaves, chopped mint leaves and onion in a large bowl. Add the cooked green vegetables.
  7. Add to the greens the lemon juice, goat’s cheese, nuts and pepper to taste. Stir well to combine and enjoy as a side salad.