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Zucchini, tomato and macadamia salad with parmesan crisps
Brighten up your day with this fresh and healthy recipe.
Servings 4
Course Side Dish
Preference Gluten Free, Vegetarian
Perfect for Midweek Meal
Skill level Easy


  • 2 tbsp fresh lemon juice
  • 1 tbsp balsamic vinegar
  • 1 tbsp macadamia oil
  • 1/4 tsp dried red chilli flakes optional
  • 1 clove garlic
  • 3 medium zucchini cut in half lengthways, thinly sliced
  • 1/4 cup parsley leaves finely chopped
  • 1 punnet cherry tomatoes thinly sliced
  • 1/2 cup unsalted macadamias roasted, roughly chopped

Macadamia parmesan crisps

  • 2 cup parmesan cheese finely grated
  • 1 tbsp macadamias finely chopped
  • freshly ground black pepper to season


  • Combine the lemon juice, balsamic vinegar, macadamia oil, chilli flakes (if using) and garlic in a medium sized bowl. Add the zucchini slices and set aside for 10 minutes.
  • Add the parsley, cherry tomatoes and macadamias, mix well. Place in a serving bowl and serve with macadamia parmesan crisps.

Macadamia parmesan crisps

  • Preheat oven to 200°C fan forced. Line 2 baking trays with non-stick baking paper.
  • Mix together the parmesan and macadamias and season with freshly ground black pepper. Place heaped tablespoons of mixture on the prepared trays leaving 5cm space in between and bake for 7 minutes or until golden.


Calories: 397kcalCarbohydrates: 11gProtein: 21gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 18gCholesterol: 34mgSodium: 819mgPotassium: 539mgFiber: 3gSugar: 6gVitamin A: 1039IUVitamin C: 35mgCalcium: 640mgIron: 2mg