It’s vegan, gluten-free and ready within 15 minutes. I recently visited the super instragrammable Prada Café that is located inside Harrods, London and ordered their courgette salad. After one bite knew I had to recreate it at home! I bought all the ingredients the next day and set about recreating the fantastic flavours. Essentially, it is made with grilled zucchini ribbons, chopped green beans, peach, hazelnuts, mint and dill all tossed in a gorgeous basil sauce. The original recipe is made with peach but I went with apple. It is a fantastic recipe to serve at dinner parties or bring along to potlucks. There are no overpowering flavours and everything balances beautifully. You can serve it warm or cold as a starter or light main course. I absolutely love zucchini (called courgette in the UK). I use it to make Air Fryer Zucchini Fries and Indian Zucchini Curry regularly.
Why you will love this recipe
Healthy salad that is low carb Easy to make – only simple cooking is involved and ready in minutes Perfect fall salad for Thanksgiving
Grilled Zucchini Salad Ingredients
Zucchini / courgette To make this a raw zucchini salad, skip the grilling and add directly to the recipe Green beans – provides crunch and protein Apple – slice the apple just before using to prevent it browning Hazelnuts – toasted. This recipe works wonderfully with hazelnuts but pine nuts are a good substitute. Fresh herbs – mint and dill Basil sauce – made with fresh basil, garlic clove, extra-virgin olive oil, fresh lemon juice, salt and black pepper (recipe link in the top paragraph of this post) Maple syrup Optional Vegetarian hard cheese, vegetarian parmesan shavings or feta to top the salad. Instead of dill, try parsley which has a similar fresh lemon flavour. You could also use yellow squash alone or as a combination with the zucchini.
How to make Ribbon Zucchini Salad
Follow the step by step instructions or video in the recipe card Use a vegetable peeler or mandolin to slice the zucchini into ribbons. Alternatively, use a sharp knife. Grill the courgette ribbons on a griddle pan until lightly charred. Heat water in a saucepan until boiling. Add in chopped green beans and blanch for 2 minutes. Remove from the boiling water and immediately run under cold water to prevent from further cooking. In a bowl, toss the courgettes, green beans, herbs, sliced apple, hazelnuts and basil sauce. Add maple syrup to sweeten. Toss all the ingredients together until the flavors well incorporated. Season with extra salt and pepper to taste if needed. Serve on a serving platter or large bowl. Drizzle over a little more basil sauce or extra virgin olive oil if you wish.
Serving Suggestion
Grilled Zucchini Ribbon Salad is wonderful as a starter or appetizer. It could also be served as a light lunch during the summer months. Serve as a side dish for Chargrilled Vegetable Pizza or Air Fryer French Bread Pizza. It is a great green salad to pair with this Creamy Saffron Pasta.
Storage
This zucchini ribbon salad is best eaten immediately or within a few hours after preparation. Store in an airtight container and keep in the refrigerator for up to 1 day.
Other salad recipes
Lentil Salad Mango Avocado Black Bean Corn Salad Israeli Salad As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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