Zucchini and Arugula Salad with Toasted Pumpkin Seeds and Tangy Feta Cheese


I had some zucchini in the fridge that I wanted for dinner but I didn’t feel like cooking it. So I decided to use my handy Mandolin (see pic) and make raw zucchini spaghetti in a creamy honey Dijon dressing with Arugula, fresh herbs, tomatoes, toasted pumpkin seeds and feta cheese. This is a great way to prepare raw vegetables as it gives them a different texture.

If you don’t have a mandolin you can either julienne the zucchini (cut into match sticks) or slice the zucchini very finely by hand.



  • 2 zucchini
  • handful of arugula
  • 5 cherry tomatoes
  • small handful of fresh basil, finely chopped
  • small handful of mint, finely chopped
  • 2 tbsp of pumpkin seeds, toasted
  • 1/2 cup of organic feta cheese
  • juice of half a lemon and 1 tsp of freshly grated lemon zest
  • 1 tsp of Dijon mustard
  • 1 tbsp of honey
  • 2 tbsp sherry vinegar
  • 4 tbsp of good quality olive oil
  • s&p



Wash the zucchini and either cut in half and slice finely or use the mandolin to make spaghetti like strips. Either way, you want it be as thin as possible to soak up the dressing.

In a bowl, make the dressing: mix together the olive oil, lemon juice, sherry vinegar, Dijon mustard, honey and s&p. Toss the zucchini in the dressing and sprinkle with fresh herbs. Set aside.

Wash the arugula and tomatoes and prepare on a large plate. Crumble the feta cheese over top. Place zucchini and dressing on top of the salad and sprinkle with the toasted pumpkin seeds and grated lemon zest.


Fresh, different and tasty! 🙂

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