Feta & Zucchini Bean Salad

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This light and tangy side salad will leave your guests green with envy.
Preparation time
Cooking time



1/2 cup fresh mint

2 Tbsp lemon juice

2 Tbsp olive oil

1 Tbsp champagne vinegar

1 Tbsp lemon zest


5 zucchini

200g long green beans, trimmed

1 cup baby peas, thawed

200g feta, crumbled

1/2 cup slivered almonds, toasted


1. Combine all dressing ingredients in a small bowl. Season to taste with salt and pepper and set aside.

2. Fill a large pot with water. Bring to a boil.

3. Add beans and peas to the pot. Cook for 2 mins or until tender but still have a bite. Plunge into ice cold water, drain and set side.

4. Using a potato peeler, peel the zucchinito form long strands.

5. In a large bowl combine the zucchini, beans and peas.

6. Drizzle with dressing and toss to combine.Top with feta and toasted almonds.