Courgette & Herb Salad with Lemon
This super-quick courgette, basil and pumpkin seed salad with lemon is ideal for hot summer afternoons, serve this alongside meat, fish or poultry or enjoy it on its own as a snack.
This delicious vegetarian salad is a wonderful summer side dish. It’s fresh and versatile and plays well with so many flavours. It’s ideal when served as part of a mezze, but should be eaten shortly after it’s made, as the courgettes will begin to “weep”.
This salad takes almost no time to put together and requires simple, healthy ingredients you can buy at any supermarket. Feel free to swap the courgettes out with summer squash, or with a mixture of young squash for even more colour and flavour!
To make this recipe, you will need only 7 ingredients and under 30 minutes of cook and prep time. Could it be any simpler? To view our recipe video on Instagram click here. Let’s get cooking!
Frequently Asked Questions
Can I make this salad ahead of time?
Once you add the dressing to the courgette ribbons this should be and served immediately. If preparing ahead, simply keep the dressing separate from the courgettes and herbs until ready to serve. The courgette ribbons and herbs will keep for 1-2 days in the fridge, stored in air tight containers.
Can I make this salad vegan?
Yes. Simply use coconut yogurt instead of dairy for the creamy yogurt base.
Courgette and Herb Salad With Lemon
- Total Time: 15 Minutes
- Yield: 2-4 Servings
- Diet: Vegetarian
Description
This courgette, basil and pumpkin seed salad with lemon is ideal for hot summer afternoons. Serve this alongside fish or poultry or enjoy it on its own as a snack.
Ingredients
- 700g courgettes
- 1 garlic clove
- 30g roasted pumpkin seeds
- 2 lemons
- olive oil
- handful fresh mint
- handful fresh basil
- 1/2 cup (230g) Thick greek yoghurt or Skyr
Instructions
- Peel the courgettes into ribbons with a vegetable peeler or mandolin
- Grate the garlic clove into a small bowl. Using a grater or Microplane zest the lemon into the bowl, being sure to only grate in the yellow zest and not the bitter white pith. Halve the lemon and squeeze the juice over the garlic mixture. Set aside for 5 minutes. The acidity of the lemon juice will help “cook” the garlic, mellowing out the flavour of the dressing.
- Pick the mint and basil from their stems and roughly chop.
- Season the yoghurt, if using, with salt and pepper to taste
- Place the courgette ribbons, fresh herbs and the dressing into a bowl and toss. Season with salt and pepper to taste.
- Spoon the yoghurt onto a serving platter, and top with the courgette ribbons. Serve immidiatly
- Prep Time: 15 Minutes
- Category: Salad
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1
- Calories: 110.2kcal
- Sugar: 4.71g
- Sodium: 15.24mg
- Fat: 7.87g
- Saturated Fat: 1.3g
- Unsaturated Fat: 5.98g
- Trans Fat: 0g
- Carbohydrates: 8.27g
- Fiber: 2.85g
- Protein: 4.71g
- Cholesterol: 0g
