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