Description
A refreshing and light Ribboned Courgette Salad featuring thinly sliced courgette ribbons dressed in a zesty lemon and honey dressing, topped with crumbled feta, toasted pine nuts, and fresh mint. This Mediterranean-inspired salad is perfect as a quick, no-cook side dish or light meal, with an optional addition of arugula or baby spinach for extra greens.
Ingredients
Scale
For the Salad:
- 2 medium courgettes (zucchini)
- 1/4 cup crumbled feta cheese
- 2 tablespoons toasted pine nuts
- A handful of fresh mint leaves, roughly chopped
- A handful of arugula or baby spinach (optional)
For the Dressing:
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Courgette Ribbons: Use a vegetable peeler to thinly slice the courgettes into long ribbons. Place these ribbons in a large mixing bowl to prepare for dressing.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper until well combined and emulsified.
- Toss Salad with Dressing: Pour the dressing over the courgette ribbons and toss gently but thoroughly to ensure all ribbons are coated with the flavorful dressing.
- Add Toppings: Sprinkle the crumbled feta cheese, toasted pine nuts, and chopped fresh mint over the dressed courgette ribbons. Toss again lightly to evenly distribute the toppings.
- Incorporate Greens (Optional): If using arugula or baby spinach, fold these greens into the salad just before serving to keep them fresh and crisp.
- Serve: Serve the salad immediately for the best texture and flavor, or chill briefly in the refrigerator before serving as desired.
Notes
- For added protein, top with grilled chicken or chickpeas.
- Swap the feta for goat cheese or shaved parmesan according to preference.
