Zucchini is a lovely tender vegetable and I have always been fascinated by it. Someone had once recommended the zucchini noodle salad at a fine dining place and I had absolutely loved it and have been waiting to make it myself. The challenge is to cut the vegetable in thin strips resembling noodles. I believe there are fancy gadgets to achieve that but I have simply used a knife . With a broad peeler make strips of zucchini without removing the peel. Pile a few strips at a time and cut them into long noodles using the tip of the knife.


  • Zucchini 1 piece
  • Cherry tomatoes 8-10
  • Iceberg lettuce
  • Apple diced 1/2 piece
  • Pomegranate 1/2 cup
  • Cucumber 1 piece
  • Walnuts 10
  • A few mint leaves.
  • For the dressing:
  • Greek yoghurt 3 tbsps
  • Honey 1 tbsp
  • Extra virgin olive oil 1/4 cup
  • Salt
  • pepper
  • Chilli flakes


Prepare the Zucchini noodles and refrigerate them in the salad bowl. Slice the cherry tomatoes into halves and dice the cucumber and add to the bowl. Tear the lettuce leaves and add them to the bowl. Take a pan and add the diced apple to it and sauté on high flame till it has a light brown colour but yet retains its crunch. Add the apples to the salad bowl and in the same pan lightly toast the walnuts and crush them with the hand. Add these to the bowl and refrigerate till ready to serve. Mix all the ingredients for the dressing and whisk them well. Add the dressing to the salad and toss gently. Garnish with a few mint leaves.