Courgette and mint salad

    15 min

    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.

    1 person made this

    Serves: 2 

    • 1 small courgette, sliced into rounds, ribbons or strands
    • 1 small yellow squash, sliced into rounds
    • salt to taste
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon freshly squeezed lemon juice
    • 1 tablespoon chopped fresh mint
    • freshly ground black pepper to taste

    Prep:15min  ›  Ready in:15min 

    1. Arrange the sliced vegetables on a plate and sprinkle evenly with salt. Set aside until some of the water drains out and you can remove it, about 5 minutes.
    2. Drizzle with olive oil and lemon juice and sprinkle with mint; season with black pepper.

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    Reviews in English (4)


    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)