Green Zoodle Salad

Posted by Lorna Macchia on

This summer we have had an abundance of giant zucchinis growing in the garden, so out came the zoodler and we have been enjoying this fresh Asian inspired green salad on its own or with some wild caught fish or grass fed chicken.    


Vegan, Gluten Free, Dairy Free

We use all organic or biodynamic ingredients.

Serves 3-4

  • 2 large zucchinis, with half skin peeled off
  • 1 fresh sweetcorn cob
  • 1 stick celery, cut into thin pieces
  • 2 spring onions, finely chopped
  • 15 snow peas, finely sliced
  • Small green apple, cut into small pieces
  • 1 ripe avocado, flesh scooped out and cut into small pieces
  • 1 cup of mixed coriander, mint & basil leaves, finely chopped
  • Red chilli, finely chopped, to taste (optional)
  • 2 tbsp toasted or activated cashews, roughly chopped


  • Juice of 1  lime
  • 1/3 cup macadamia nut oil
  • 1 tsp freshly grated ginger
  • 1 tbsp miron
  • 1 tbsp tamari

To Make

  1. Put zucchinis through Zoodler to create long thin noodles and place in large bowl
  2. Add sweetcorn kernels, spring onion, celery, snow peas, apple, avocado and fresh herbs and chilli if using
  3. Mix together well.
  4. Add dressing ingredients to small jar with lid and shake until well combined
  5. Pour dressing over salad and toss lightly
  6. Serve topped with cashews

Recipe Photographed in the Minimalist Deep Bowl with our Shoku Salad Servers 

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