This is a simple, colourful salad or summer side dish for two. You can use a vegetable spiralizer to get that spaghetti look or use a peeler to make long thin courgette ribbons. It's easy to double the quantities if you need to.
Other than using the Paderno spiralizer for the squash, I made exactly as written, tasted, and thought the olive oil dominated too much. I then squeezed another half lemon onto the salad, and it was just a about perfect for us. In the future, I'll use a ratio of 2 parts lemon juice to 1 part olive oil, but again, personal taste preference kicks in here. It's crisp, bursting with freshness, and a very nice light salad. - 19 Jul 2014 (Review from Allrecipes US | Canada)
I really dislike both summer squash and zucchini but this was amazing. I think the lemon helped get rid of that squeaky texture of the skin and the mint helped with the flavor. We will definitely eat this again. - 30 Jul 2014 (Review from Allrecipes US | Canada)
I thought it was very good . A nice change from cooked zucchini. - 14 Sep 2015 (Review from Allrecipes US | Canada)