Festive Zucchini & Pomegranate Salad

Not long now until Christmas guys! Have you got all your chrissy presents wrapped and under the tree? Have you got your menu planned for the up and coming celebrations? We hosted my family's Christmas over the weekend. We did a Christmas brunch with the usual suspects Bacon & Eggs, Pancakes, Fruit Platter and mountains of delicious snacks. The kids ran wild while the adults enjoyed some good food and conversation. After a morning of indulging in some hearty fair, the rest of the day was spent lounging around waiting for the body to digest the festivities.

I spent the late afternoon pottering in the garden digging up the weeds and harvesting our never ending supply of zucchini's to work up an appetite for dinner. I have to get a little experimental at this time of year in trying to consume the mountains of zucchini's we pick over the summer months. At the peak of the season we can pick somewhere up to 4-6 zukes a day and that adds up to a lot of zucchini's to eat over a week. I finely slice the zucchini's into coins and saute them in coconut oil with a little garlic and chilli. Delicious. I still like to try and think of new ways to eat them every season and play around with different flavour combinations and ways to dress them up a bit.
I made this Zucchini & Pomegranate Salad as a light supper after our Christmas festivities. Thin ribbons of zucchini are coated in a garlicky oil and lemon dressing. A light sprinkle of juicy jewels of pomegranate seeds finished off with the nutty crunch of toasted almonds. Simple but packs a flavour punch and looks the part of Christmas day.

The salad only takes minutes to make and could be pre-prepared for such as occasion as Christmas. I would recommend adding the lemon and garlic oil dressing just before serving as the acidity of the lemon will slowly "cook" the zucchini's leaving them to wilt slightly and release their juices. While this isn't a bad thing but if you want a perky salad, I suggest you toss the dressing through the salad just before serving. We ate this the next day and it was still beautiful as the flavours had developed even more and we just drained off the excess liquid before eating.

I am so looking forward to a break over the Christmas period. This year has been mad to say the least and I'm ready to switch off for a while and not think about anything but putting sunscreen on and enjoying some sun, sea and a lot of good food. How about you are you ready for the Christmas break?

Festive Zucchini & Pomegranate Salad

Prep Time: 10 min
Serves: 4 as a Side
  • 4-6 medium zucchini's, peeled into ribbons
  • 1/2 pomegranate, seeds set aside
  • 3 tablespoons slivered almonds, toasted
  • Juice of 1/2 lemon
  • 3 tablespoons olive oil
  • 1 clove garlic, roughly chopped
  • Pinch salt and pepper

  1. Place the zucchini ribbons and pomegranate seeds onto a platter or serving bowl.
  2. In a small pan add the oil and heat over a medium heat. Add the garlic and cook for 30 seconds before turning the heat off and letting the residual heat cook the garlic until golden. Let the garlic oil cool.
  3. Add the the lemon juice, a good drizzle of the garlic olive over the zucchini ribbons and the pomegranate seeds. Season with salt and pepper and toss to combine.
  4. Finish off the salad by sprinkling over the toasted slivered almonds. Serve immediately.
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