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.
Servings 0
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.