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Ribboned Courgette Salad with Lemon, Mint, and Optional Parmesan and Pine Nuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 44 reviews
  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This Ribboned Courgette Salad is a fresh, no-cook dish featuring thinly shaved courgette ribbons tossed with zesty lemon juice, aromatic lemon zest, and fresh mint leaves. Enhanced with extra virgin olive oil for smooth richness and lightly seasoned with salt and cracked black pepper, this salad offers a crisp, tender bite with optional Parmesan shavings and toasted pine nuts for a salty, nutty crunch. Perfect as a light appetizer or side dish, it’s simple to prepare and served chilled or at room temperature.

Ingredients

Scale

Base

  • 3 medium Courgettes (Zucchini) – Thinly ribboned

Dressing & Flavorings

  • 2 tablespoons Lemon Juice
  • 1 teaspoon Lemon Zest
  • 2 tablespoons Extra Virgin Olive Oil
  • 1/4 cup Fresh Mint Leaves, torn
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Cracked Black Pepper

Optional Garnish

  • 1/4 cup Parmesan Shavings
  • 2 tablespoons Toasted Pine Nuts

Instructions

  1. No Preheat Required: This recipe is a no-cook salad, so there is no need to preheat or prepare any cooking equipment.
  2. Create Courgette Ribbons: Using a Y-peeler or mandoline, shave the courgettes lengthwise into thin ribbons and transfer them into a large mixing bowl. This technique ensures tender yet crisp ribbons.
  3. Salt and Drain: Sprinkle the courgette ribbons evenly with salt and let them rest for 5 minutes. This step softens the ribbons slightly and draws out excess moisture. Afterward, pat them dry gently with paper towels if they appear wet.
  4. Add Dressing and Seasoning: Pour in lemon juice, lemon zest, extra virgin olive oil, cracked black pepper, and add torn fresh mint leaves to the bowl. Toss everything gently to coat the courgette ribbons evenly with the flavorful dressing.
  5. Let Flavors Meld: Allow the salad to sit for 5 to 10 minutes at room temperature. This resting time helps the courgettes absorb the lemony, herby flavors thoroughly.
  6. Garnish: Just before serving, sprinkle the salad with optional Parmesan shavings and toasted pine nuts for added texture and a salty, nutty finish.
  7. Plate and Serve: Arrange the salad on plates in gentle swirls or stacked layers for an elegant presentation. Serve chilled or at room temperature for the best fresh taste.

Notes

  • Use a sharp vegetable peeler or mandoline for uniform courgette ribbons to ensure even texture.
  • Salting and draining the courgette ribbons prevents the salad from becoming watery.
  • Fresh mint adds a bright, cool flavor, but fresh basil or parsley can be a nice substitute.
  • Keep the salad chilled if not serving immediately to preserve freshness.
  • The optional Parmesan and pine nuts add richness and crunch but can be omitted to keep the salad dairy-free and nut-free.
  • Best served within a few hours of preparation to maintain the vibrant texture and flavor.

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Find it online: https://savoryhomeeats.com/ribboned-courgette-salad-with-lemon-mint-and-optional-parmesan-and-pine-nuts-recipe/