Courgette, Lemon, and Mint Salad

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This courgette, lemon, and mint salad is great in summer

When the weather is warm, I find myself reaching for dishes that feel crisp and lively rather than heavy or complex. This courgette, lemon, and mint salad has become a regular in my kitchen for exactly that reason. It’s the kind of side you can make in minutes, yet it feels considered and bright.

Raw courgettes have a subtle sweetness that often goes unnoticed when we only roast or grill them. Shaving them thinly turns them into ribbons that soak up dressing beautifully without becoming soggy. The lemon juice wakes everything up, while the mint cools and freshens each bite. Add a glug of good olive oil and a scattering of toasted almonds, and you’ve got a side dish that sits happily alongside grilled fish, roast chicken, or even a simple pasta.

Ingredients you’ll need

I use my amazing vegetable peeler for the courgette ribbons, it’s quicker than a mandoline and creates just the right thickness. Fresh mint is non-negotiable here; dried won’t give you the same lift.

• 3 medium courgettes (about 450g)
• Juice and zest of 1 large lemon
• 3 tbsp extra virgin olive oil
• Small bunch of fresh mint, leaves only
• 30g toasted flaked almonds
• ½ tsp sea salt
• Freshly ground black pepper to taste

If your courgettes are on the larger side, remove the seeds after shaving to avoid excess water in the salad.

Step-by-step method for a perfect courgette salad

I start by washing and drying the courgettes before taking a vegetable peeler and drawing it lengthwise to create thin ribbons. They go straight into a large mixing bowl so they have room to move when I toss the dressing through.

The dressing is just lemon juice, zest, olive oil, salt, and pepper, whisked together until emulsified. I pour this over the courgettes, toss gently, and let it sit for about 10 minutes. That brief time softens the courgette slightly without losing its crispness. Just before serving, I tear the mint leaves into the bowl, scatter the almonds over the top, and give it one last gentle mix.

Wine pairings for lemon and mint

For something fresh and zippy, I like a Vermentino from Sardinia — it has a citrus edge that mirrors the lemon and a light herbal quality that plays nicely with mint. A dry Muscadet from the Loire Valley is another good choice; its saline finish makes it ideal for seafood-heavy meals where this salad shines.

If I’m pouring red, I’d pick a chilled Pinot Noir. The cooler temperature and gentle red fruit make it light enough for a citrus-forward salad without overwhelming it.

Beer pairings that work well

A Kölsch is a brilliant match here — crisp, subtle, and slightly floral, it complements without competing. Another option is a light saison; its peppery yeast character brings a little complexity to the simplicity of the salad. Both keep the palate refreshed, which is exactly what you want with a lemony side dish on a warm day.

H2: FAQ — common questions about this recipe

Can I make this salad ahead of time?

Yes, but don’t add the mint or almonds until just before serving. The courgettes will soften slightly if dressed early, which some people actually prefer.

Can I use other herbs instead of mint?

Basil works beautifully, and parsley gives a milder herbal note. Coriander can be used, but it will change the flavour profile completely.

Can I add cheese?

Yes — shavings of pecorino or crumbled feta make a nice salty counterpoint to the lemon and mint.

Tips for success

Use unwaxed lemons if possible so you can zest without worrying about bitterness from the coating. Toast the almonds yourself rather than buying pre-toasted — it takes minutes in a dry pan and gives a fresher, nuttier aroma.

This light salad works as a counterpoint to the bold Spanish-style courgettes with garlic, smoked paprika, and sherry vinegar. Or for more richness, see my baked courgette and feta with oregano and olive oil.

Storage and reheating advice

This salad is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 24 hours. It won’t reheat well, so keep it cold and enjoy it as a refreshing snack or light side the next day.

Ingredient swaps for dietary needs

For a nut-free version, replace almonds with toasted sunflower or pumpkin seeds. To make it heartier, toss through cooked quinoa or lentils for extra protein.

More recipes to try

If you’re building a summer menu, you’ll find more fresh courgette recipes that pair well with seasonal produce and grilled mains.