Courgette and almond salad with balsamic and oregano dressing

Courgette and almond salad with balsamic and oregano dressing

At a glance

  • Preparation
  • Cook time
  • Difficulty Easy
  • Serves 4


  • 3 tbsp oregano leaves, stalks removed
  • 50ml sunflower oil
  • 2 tbsp balsamic vinegar
  • 1 tsp honey
  • 2 tsp lemon juice
  • 1 tbsp Marmite™
  • 100g blanched almonds, roughly chopped
  • 4 medium courgettes


  1. Finely chop the oregano leaves and place in a small jug. Add the oil, lemon juice and Marmite™ and mix. Allow to infuse.
  2. Heat a dry frypan on medium to low heat. Add the almonds and using a wooden spoon, stir continuously. Once golden, tip them out onto a plate to prevent them overcooking.
  3. Wash the courgettes, then trim off the top and bottom. Using a spiralizer, cut into ‘zoodles” or use a regular potato peeler to cut long thin strips.
  4. Place the courgettes and almonds in a large serving bowl. Add the dressing and toss to combine
  5. Garnish with fresh herbs to serve.

Our Tips

  • This salad can be made with any nut or seed you prefer – toasted walnuts, pumpkin seeds or cashews are great substitutes.
  • For extra protein add crumbled reduced-fat feta or grated hard cheese like Parmesan.

Nutritional info

Per serving

  • Energy-Kilojoules 1240
  • Energy-Calories 297
  • Protein 8
  • Fat-Total 25
  • Fat-Saturated 3
  • Carbohydrate 10
  • Carbohydrate-Sugars 7
  • Sodium 217
  • Potassium 735
  • Calcium 138
  • Iron 4.7
  • Dietary-Fibre 3.5