I developed this recipe from a simple idea I saw on MasterChef – baby marrow and pistachios. I was intrigued.
I added creamy feta, avocado and fresh mint, then brought everything together with a bright lime dressing. The result is a fresh, vibrant salad that’s absolutely delicious.
The orange adds little bursts of freshness that pair beautifully with the lime and mint. If you follow a very strict ketogenic diet or prefer to minimise fruit, simply omit it. The salad is still delicious with just the lime dressing.
I paired it with my Cuban Mojo Chicken Wings, but it would be equally at home alongside grilled fish, pork, lamb or steak.
Baby Marrow and Pistachio Salad
Inspired by a dish I spotted on MasterChef, this fresh Baby Marrow and Pistachio Salad combines crisp baby marrows, creamy avocado, salty feta, toasted pistachios, fresh mint and juicy orange in a bright lime dressing. It's the perfect accompaniment to grilled chicken, fish or pork.
Ingredients
Salad
- 1 punnet (350–400 g) baby marrows, thinly sliced
- 1 avocado, diced
- ½ cup crumbled feta cheese
- ⅓ cup salted pistachios, roughly chopped
- ¼–½ orange, cut into small pieces
- A generous handful of fresh mint leaves
- 1 Tbsp chopped flat-leaf parsley (optional)
Dressing
- 3 Tbsp extra virgin olive oil
- 1½ Tbsp fresh lime juice
- Zest of 1 lime
- 1 tsp Dijon or German mustard
- Freshly ground black pepper, to taste
- Salt, only if needed
Instructions
Slice the baby marrows into thin rounds and place them in a large salad bowl.
Add the avocado, feta cheese, pistachios, orange pieces, mint and parsley, if using.
In a small bowl or jug, whisk together the olive oil, lime juice, lime zest, mustard and black pepper until well combined.
Pour the dressing over the salad and toss gently until everything is evenly coated. Taste before adding any salt, as the feta and salted pistachios may provide enough seasoning.
Transfer to a serving bowl or platter and garnish with a few extra mint leaves, a sprinkle of feta cheese, chopped pistachios and thinly sliced radishes, if desired.
Serve immediately.
Notes
- This salad is best assembled just before serving to keep the baby marrows crisp and the avocado fresh.
- Taste the salad before adding salt. The feta cheese and salted pistachios may provide all the seasoning you need.
- For a stricter keto version, simply omit the orange. The salad is equally delicious with the lime dressing alone.
- This salad pairs beautifully with grilled chicken, fish, pork, lamb or steak.
Nutritional Information (Per Serving — 4 servings)
Calories: ~260 kcal
Protein: ~6 g
Fat: ~24 g
Net Carbs: ~6 g
Nutritional information provided with recipes is generated using software tools and AI-assisted calculations, and should be regarded as an estimate only.
