Inspired living

Zucchini and Mint Salad Recipe

Danielle Minnebo's fresh zucchini and mint salad recipe

Credit: Danielle Minnebo

I have kept the zucchini raw in this recipe because I like the fresh and crunchy texture. If you’re not a fan of raw zucchini you can cook the zucchini ribbons in hot water for 5 seconds only, before making this salad.

Serves: 4



  • 2 zucchinis
  • ¼ red onion, finely diced
  • 100g goat cheese, crumbled
  • 1 bunch fresh mint, leaves only, torn
  • 6 tbsp olive oil
  • 2 tbsp white-wine vinegar
  • ½ tsp sea salt
  1. Using vegetable peeler, cut thin strips off zucchini, until you have bowl full of zucchini ribbons. Add red onion, goat cheese and torn mint.
  2. To make dressing, combine olive oil, white-wine vinegar and sea salt in small bowl. Pour dressing over zucchini and, using hands, gently mix everything together.
  3. Spread salad on large serving platter and serve straight away.


Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.