Courgette, Lemon, and Mint Salad
This courgette, lemon, and mint salad is one of my easiest courgette side dish recipes. Crisp ribbons of courgette are dressed in lemon and olive oil, topped with fresh mint and toasted almonds for texture. A light, refreshing side that’s perfect for summer meals or pairing with grilled seafood.
Ingredients
- 3 Courgettes medium, about 450g
- 1 Lemon large, juice and zest
- 3 tbsp Olive oil extra virgin
- 1 bunch Fresh mint leaves only
- 30g Flaked almonds toasted
- ½ tsp Sea Salt
- Black pepper freshly ground, to taste
Instructions
- 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. 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.
Nutrition
Calories: 142kcal | Carbohydrates: 6g | Protein: 3g | Fat: 12g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 8.4g | Sodium: 180mg | Potassium: 380mg | Fiber: 3g | Sugar: 4g
