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Shaved vegetable salad with creamy tarragon dressing

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Dressed in a creamy tarragon mixture, this Shaved vegetable salad makes for an impressive side that's full of flavour.

  • Serves8
  • Prep time15 minutes, (+ 1 hour chilling time)
Shaved vegetable salad with creamy tarragon dressing


  • 2 kohlrabi, peeled, halved
  • 2 fennel bulbs
  • 4 radishes
  • 2 yellow squash
  • 2 zucchini
  • 120g baby rocket leaves
  • Coarse sea salt
  • 50g gruyère or vintage cheddar
  • ½ cup (50g) walnuts, toaste

Tarragon dressing

  • 1 avocado, peeled, stone removed, diced
  • ½ cup fresh tarragon leaves
  • ¼ cup fresh flat-leaf parsley leaves
  • 2 spring onions, chopped
  • 2 garlic cloves
  • ¼ cup (60ml) fresh lemon juice
  • ¼ cup (60ml) white wine vinegar
  • 2 cups (500ml) olive oil

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Use a mandoline or vegetable slicer to shave the kohlrabi, fennel and radish. Shave squash and zucchini lengthwise. Transfer the vegetables to a bowl and add enough cold water to cover. Place in the fridge for 1 hour to chill.
  2. Step 2

    Meanwhile, to make the tarragon dressing, puree the avocado, tarragon, parsley, spring onion, garlic, lemon juice, vinegar, and ¼ cup of water in a blender until smooth. With the blender running, gradually add the oil and blend to combine. Season well with salt and pepper.
  3. Step 3

    Drain the vegetables and pat dry. Drizzle some of the dressing over 8 serving plates or a large serving bowl. Top with the vegetables and rocket. Drizzle with more of the dressing and season with sea salt. Grate the gruyère or cheddar over the salad and top with the walnuts.