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Fresh Zucchini Salad with Empeltre Olives & Almonds

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Fresh Zucchini Salad with Empeltre Olives & Almonds

Embrace these long summer days with a light & refreshing salad of zucchini, with Empeltre olives & PONS Marcona almonds. Our Empeltre olives are sourced from Aragon in the north of Spain, the olives are selected by hand, then naturally cured with water and salt to produce a pleasantly fleshy olive with a soft texture. They are picked ripe and slowly cured for 12-14 months, delivering wonderfully complex flavours.
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Ingredients
  

  • 2 medium zucchini, thinly sliced into ribbons
  • 1/2 tsp Tasman Sea Salt, or to taste
  • 2 tbsp PONS Extra Virgin Olive Oil, suggestions - JANIROC, Arbequina First Harvest, etc
  • 1/4 cup SIMON JOHNSON Empeltre olives, pitted and chopped
  • 1 tbsp continental parsley, chopped
  • 2 tbsp PONS Marcona almonds

Instructions
 

  • Slice the zucchini into thin ribbons, and place into a large mixing bowl.
  • Season with sea salt and mix until the zucchini softens slightly, drizzle with olive oil.
  • Roughly chop Empeltre olives and parsley, scatter over the zucchini. Mix and check seasoning, adjust to taste.
  • Garnish with Marcona almonds, along with a final drizzle of olive oil before serving.

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