Baby marrow ribbon salad with hazelnuts, mint and spinach

Baby marrow ribbon salad with hazelnuts, mint and spinach

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  • 4
  • Easy
  • Carb Conscious Fat conscious Health conscious Heart friendly Meat-free Pescatarian
  • 20 minutes
  • 5 minutes


  • 250 g baby marrows
  • 1 T olive oil
  • 1 garlic clove, minced
  • 100 g hazelnuts, roasted and chopped
  • Lemon juice
  • Olive oil
  • Fresh mint
  • Parmesan shavings

Cooking Instructions

Shave 250 g baby marrows into ribbons using a vegetable peeler.

Pan-fry over a high heat in 1 T olive oil and 1 clove minced garlic until charred.

Toss with roughly chopped Bright Lights spinach, 100 g roasted and chopped hazelnuts, lemon juice, olive oil and fresh mint, and season.

Top with Parmesan shavings.

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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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