Zucchini salad

Serves four

zucchini, kale and feta salad
Photo: Stoney Creek

Fresh, seasonal zucchinis are sweet and delicious combined with the rich tingly crunch of baby kale, salty feta, moreish pine nuts and a sweet garlicky flaxseed dressing.


Zucchini, Kale & Feta Salad

  • 2 medium zucchinis (courgettes), sliced into long strips using
  • a potato peeler or mandoline
  • 3 tbsp pine nuts, toasted
  • 100g feta or white sheep’s milk cheese
  • 1 handful organic baby kale leaves
  • mint leaves for garnish (as much as you like)


  • 1 tbsp Stoney Creek Organic Flaxseed Oil
  • 1 tbsp olive oil
  • 1 tbsp white wine vinegar
  • juice from ½ an orange
  • zest from 1 lemon
  • 1 small clove crushed garlic, pinch salt.


Place dressing ingredients in a jar or bottle with a lid and shake to combine. Keep left-over amount refrigerated.

Slice zucchini into thin strips and toast pine nuts in a dry pan until golden.

Place salad greens in a bowl or platter, crumble with feta, sprinkle with pine nuts and toss with some dressing drizzled through.


Recipe provided by Stoney Creek



Recipe: Stoney Creek