Quick raw courgette salad
This salad is so simple it's almost rude to call it a recipe! Thin strips of courgette, with oil, lemon, chopped mint, sprinkled with chilli flakes. Simple perfection.
Servings: 4 people as a side dish
Calories: 87kcal
Ingredients
- 500 g courgette 1 large/ 2 medium
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice roughly half a lemon
- 1/2 tsp sea salt
- 1/4 tsp black pepper freshly ground
- 1 tbsp fresh mint finely chopped
- 1/4 tsp chilli flakes or to your taste
Instructions
- Top and tail your courgette(s) and cut in half widthways. Take your mandolin, using the guard, create thin ribbons of courgette lengthways with both halves. Place the sliced courgette into a medium-sized bowl.
- If you don't have a mandolin, you can use a vegetable peeler. If this is the case, then you will need to choose smaller courgettes otherwise they won't fit the width of the peeler.
- Pour over the olive oil, lemon juice, sprinkle on the sea salt and a good griding of black pepper.
- Finely chop your fresh mint and scatter over the top of the salad along with your chilli flakes and giving the courgette ribbons a gentle mix - tongs are best for this.
- Serve alongside your BBQ'd meat and other accompanying dishes.
Notes
- You can use other herbs, instead of mint, like oregano or parsley.
- A mandolin or a peeler would work to create the courgette ribbons, I find a mandolin easier.
Nutrition
Calories: 87kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 305mg | Potassium: 348mg | Fiber: 1g | Sugar: 3g | Vitamin A: 378IU | Vitamin C: 26mg | Calcium: 25mg | Iron: 1mg