Spiralizer Summer Salad

We all have our go-to signature summer salad for all those glorious summer BBQs. Add this one to your arsenal using the Kenwood Spiralizer!

cook time

0 mins

 prep time 

30 mins

total time

30 mins

Serves 6


  • 1 bunch asparagus
  • 1 carrot
  • 1 fennel bulb
  • 2 beetroots
  • 2-3 courgettes
  • 4-5 radishes
  • 1 bunch mungbeans
  • 1 cup minted peas (defrosted if frozen)
  • olive oil
  • lemon juice
  • 1 bunch basil leaves
  • salt
  • slivered almonds


  1. Blanch asparagus, drain and slice in half
  2. Trim ends off carrot, courgette. Remove leaves from beetroot and halve if large
  3. Using the spiralizer, spiralize carrot and fennel into thin ribbons using the tagliatelle cutting cone.
  4. Place fennel in bowl with lemon juice to prevent browning
  5. Using the spiralizer, spiralize beetroot and courgette using the spaghetti cutting cone.
  6. Slice or halve radishes
  7. Assemble asparagus, carrot, fennel, beetroot, courgette, radishes, mung beans, and peas into serving bowl
  8. Top with basil, and drizzle olive oil, lemon juice, and salt on salad to taste
  9. Sprinkle with slivered almonds and serve