I’m very fickle when it comes to zucchini (or courgette, to some of you).
It’s either the first thing demolished off my plate, or the one ingredient I find myself pushing to the side with my fork. I’ve decided it all depends on how it’s cooked, and what else it’s been put with. For instance, I can’t get enough of zucchini if it’s been roasted among other Mediterranean-style vegies with a little oil and salt, but I’m guaranteed to gag if I eat it plain steamed – so squelchy and gross. Then again, I’ve always been a high calorie-inclined fat kid at heart.
Truth be told, I’ve never really used zucchini in its raw form that much. Unless I’m grating it and adding it to salads or making ‘zuchetti’ (zuchini noodles made with a vegie spiralizer), I tend to eat it cooked. But I’ve found a way to enjoy zucchini all the time, and since this salad is raw, it means that I can obtain maximum nutritional benefits from it. Super fresh, tasty, healthy and simple, this salad makes the perfect accompaniment for fish (think grilled snapper or pan-seared salmon!), or even barbecued white meats like chicken. If you want to jazz it up a bit, try adding toasted pine nuts and extra herbs like fresh parsley and coriander. While I try not to eat too much dairy, this salad is especially delicious sprinkled with feta or shaved parmesan.
Zucchini Ribbon Salad with Lemon and Mint
- 3 medium zucchinis
- Juice of 1/2 – 1 lemon
- 1 handful fresh mint leaves, roughly chopped
- Generous drizzle of extra virgin olive oil
- Salt and pepper, to taste
- Use a peeler down the length of the zucchini to create ‘ribbons’. Place in a mixing bowl.
- Combine the zucchini, mint, lemon (to taste) and olive oil. Season with salt and pepper.
- You can serve this immediately, but I find that it turns out tastier after an hour in the fridge.
- Serve with toasted pine nuts and a small sprinkle of shaved parmesan or feta, if desired.