Baby marrow ribbon salad recipe | Crispy & Fresh
This vibrant baby marrow ribbon salad features crispy pan-fried marrows, fresh spinach, roasted hazelnuts and a zesty lemon-mint dressing. A light meal ready in 25 minutes!
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Serving bowl
- Measuring spoon
- Tongs
Ingredients
- 250 g baby marrows
- 1 T olive oil
- 1 garlic clove, minced
- spinach, for serving
- 100 g hazelnuts, roasted and chopped
- Lemon juice
- Olive oil
- Fresh mint
- Parmesan shavings
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