Have you tried courgette salad?
This salad couldn't be easier and refreshing for summertime eating.
The ingredients in this raw courgette salad are a real hit for the senses. There's the crunchiness of raw courgette ribbons with the zing of freshly squeezed lemon and the lift of fresh mint.
Simply seasoned and mixed with extra virgin olive oil, it really couldn't be easier.
No cooking and can be made in advance too, making this a great side dish for entertaining.
And, if your courgettes are homegrown, this will cost just pennies to make too.
I love a crunchy salad in the summer, and rather than just reach for cucumber, I also like to use raw courgettes or zucchini as they are often called.
If you haven't used raw courgettes in a salad before, then you definitely need to try it, especially if you like to make dishes in advance for friends and family get togethers.
To start with, the courgettes don't have quite the same high water content, which means that they don't lose their crunch as quickly as cucumbers. They stand up to being sliced in different ways, and when they are thinly sliced in ribbons, they are tender to eat too.
Small and medium sized ones also don't need to be peeled, as their skins are still soft, so they are quick and easy to prepare.
Why you will love this recipe
- No cooking
- All you need is a vegetable peeler
- Simple fresh ingredients
- Great for home grown produce
- Can be made in advance and travels well
- 10 minutes to make
- 88 calories a serving
- Courgettes - also known as zucchini. The younger small or medium sized courgettes are better for a raw salad as the skins are thinner and the flesh is sweeter. Large courgettes won't taste as good and also it will be difficult to get even ribbons.
- Mint - some fresh spearmint from the garden if you have it or from the supermarket.
- Lemon - zest and juice from an unwaxed lemon.
- Oil - extra virgin olive oil for the rich flavour and, as there is no heating of the oil, it will keep its flavour.
- Salt - use flaked sea salt if you have it as it has a soft flavour that is delicious as a dressing.
- Pepper - freshly ground black pepper.
See recipe card for quantities.
- vegetable peeler or mandolin - to make courgette ribbons
- lemon zester or use the fine side of a box grater
Wash the courgettes and trim off the ends.
Use a vegetable peeler to peel long lengths of courgette ribbons. Discard the strips that are just peel.
💭 Top Tip
- Make sure that your vegetable peeler is at least as wide as the courgettes to get even slices.
Zest the lemon and squeeze the juice into a bowl.
Add the olive oil and seasoning and whisk together.
💭 Top Tip
- If you don't have a juicer just cut the lemon in half then squeeze out the juice with one hand into a bowl. Use the other hand to catch the pips as you squeeze.
Lay the ribbons of courgette onto a serving plate, draping them backwards and forwards to arrange them.
Chop the mint.
Drizzle the lemon dressing over the top and scatter the mint over.
Serve and enjoy!
🥗 Side Dishes
This raw courgette salad goes with anything in the summer, particularly seafood dishes, but try out these ideas too.
- Pan Seared Sea Bass
- Baked Monkfish Tails
- Baked Salmon
- Cod Cheeks with Chorizo
- Vietnamese Grilled Chicken
- Lincolnshire Sausage Skewers
- Fresh mint - use a teaspon of mint sauce in place of chopped fresh mint.
- Herbs - use chopped fresh oregano, rosemary, parsley, dill.
- Refrigerator - store covered in the refrigerator for up to 3 days.
- Freezer - not suitable for freezing.
Prepare in Advance
- Make the raw courgette salad and leave in the fridge until you are ready to serve, ideally on the same day.
Courgettes and cucumbers both come from the same family as they are both fruits known as gourds.
Cucumbers are naturally sweeter and are typically eaten raw in salads, although they are also often lightly cooked in Asian stir fries as well.
Generally, courgettes or zucchini are cooked before eating as they become sweeter with cooking. However, they do hold less water, so they retain their crunch for longer when raw.
Absolutely! If the courgettes are fairly young and up to medium sized, then they are edible raw.
Larger courgettes will need cooking to release their sweetness.
More courgette and salad recipes
- Courgette and Sweetcorn Fritters
- Tomato and Onion Salad
- Fennel and pear Salad with Blue Cheese
- Raw Mushroom Salad
- Edamame, Broccoli and Asparagus Salad
- Tarragon Potato Salad
- vegetable peeler or mandolin
- lemon zester or use the fine side of a box grater
- 400 g courgettes 2 medium
- 1 tablespoon fresh mint
- 1 lemon zest and juice
- 2 tablespoon extra virgin olive oil
- ½ teaspoon flaked sea salt
- ½ teaspoon black pepper
- Wash the courgettes and trim off the ends.
- Use a vegetable peeler to cut long lengths of courgettes. Discard the strips that are just peel.
- Zest the lemon and squeeze the juice into a bowl.
- Add the olive oil and seasoning and whisk together.
- Lay the ribbons of courgette onto a serving plate, draping them backwards and forwards to arrange them.
- Chop the mint.
- Drizzle the lemon dressing over the top and scatter the mint over.
- Serve and enjoy!
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
More side dishes
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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