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Photo of Grilled pork with zucchini ribbon salad by WW

Grilled pork with zucchini ribbon salad

Total Time
20 min
5 min
10 min
Using a mandolin to cut your zucchini and squash creates ribbon thin strips which means you don't have to cook your vegies as long, whilst adding texture and pop of colour to your salad.


Olive oil

1 tbs

Fresh lemon rind

2 tsp, finely grated


2 clove(s), crushed

Pork medallion or loin steak, raw

400 g, (4x125g steaks), fat trimmed


2 small, sliced into thin ribbons

Button squash

4 individual, sliced into thin ribbons

Lemon juice

2 tbs

Fresh flat-leaf parsley

¾ cup(s)

Fresh basil

cup(s), chopped

Flaked almonds

¼ cup(s), (20g) toasted


  1. Combine oil, lemon rind and garlic in a small jug. Season. Rub one third of oil mixture over pork steaks.
  2. Heat a large frying pan over medium-high heat. Cook pork for 3-4 minutes each side or until just cooked through.
  3. Meanwhile, cut zucchini and squash into thin ribbons using a mandolin or vegetable peeler. Place in a large bowl. Add lemon juice to remaining oil mixture. Add to zucchini mixture and toss to combine. Stand for 5 minutes. Add parsley and basil leaves to salad and gently toss. Divide zucchini salad among plates, top with pork and sprinkle with almonds.


SERVING SUGGESTION: Grape tomatoes and steamed brown rice.