Description
This Ribboned Courgette Salad is a light and refreshing Mediterranean-inspired dish featuring thin ribbons of courgette dressed in a zesty lemon and honey vinaigrette, topped with toasted pine nuts, shaved Parmesan, and fresh basil. It’s perfect for a quick and healthy summer salad that requires no cooking.
Ingredients
Scale
Salad
- 2 medium courgettes (zucchini), ends trimmed
Dressing
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
Toppings
- 2 tablespoons toasted pine nuts
- 30g (1 oz) shaved Parmesan or vegan cheese alternative
- A handful of fresh basil leaves, torn
Instructions
- Prepare the courgettes: Use a vegetable peeler or mandoline to slice the courgettes into thin ribbons, creating delicate and uniform strips that will absorb the dressing well.
- Make the dressing: In a large bowl, whisk together the extra virgin olive oil, lemon juice, and honey until the mixture is emulsified and smooth. Season with salt and freshly ground black pepper to taste.
- Toss the salad: Add the courgette ribbons to the bowl with the dressing and gently toss to ensure all ribbons are evenly coated without breaking them.
- Let flavors meld: Allow the salad to sit for 5 to 10 minutes at room temperature, letting the courgettes absorb the dressing and the flavors blend beautifully.
- Add toppings and serve: Just before serving, sprinkle the toasted pine nuts, shaved Parmesan (or vegan alternative), and torn fresh basil leaves over the salad. Serve immediately for the best texture and freshness.
Notes
- Substitute courgettes with yellow squash or cucumber for a variation in flavor and texture.
- For a vegan version, use maple syrup instead of honey and a plant-based Parmesan alternative.
- Add a pinch of chili flakes to the dressing for a subtle spicy kick.
