Baby Spinach, Zucchini and Mint Salad

Prep: 15 minutes

Cooking: 4 minutes

Serves: 4


  • 2 medium zucchinis cut into batons
  • 100g beans
  • 1 green capsicum, cut into strips
  • ½ red capsicum, diced
  • 2 celery sticks, thinly sliced
  • ½ punnet cherry tomatoes cut into quarters
  • 70g baby spinach
  • handful of watercress


  • 200g yogurt
  • 1 clove garlic, crushed
  • 2 Tbsp chopped mint
  • Salt and pepper to season
  • 2 Tblsp lemon juice


  1. Place the zucchini and beans in a pan of boiling water. Bring back to boil, simmer for 3 minutes, or until just tender. Drain, rinse under cold water and drain again. Place in a salad bowl.
  2. Add the capsicum, celery, tomatoes, spinach and watercress.
  3. To make the dressing, place the yogurt, garlic, mint and lemon juice in a bowl.
  4. Whisk until combined. Season to taste with salt and pepper. Drizzle the dressing over the salad and serve immediately.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles Mar 18, 2018
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