Inspired living

Herby Zucchini Salad Recipe

Herby Zucchini Salad Recipe

Credit: Meg Thompson

This is a super-simple salad that works well as a light lunch or as a side to a more substantial meal.

Serves: 4



  • 1 small zucchini
  • ½ cup cooked lentils
  • 2 tbsp roughly torn mint
  • 2 tbsp roughly torn coriander or parsley
  • 1 tbsp olive oil
  • 2 tsp lemon juice
  • Good few pinches sea salt & black pepper
  • ¼ cup Persian feta
  1. Slice zucchini thinly on mandolin or with vegetable peeler to create ribbons.
  2. Add to bowl with remaining ingredients and toss to combine well.
  3. Transfer to jar for easy transportation and storage.


Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.