Minted courgette salad

Minted courgette salad

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(5 ratings)

Prep: 10 mins Plus 10 minutes marinating


Serves 8
A fresh and fragrant salad complements a Mediterranean antipasti spread for relaxed summer eating

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal34
  • fat3g
  • saturates0g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein1g
  • salt0g
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  • ½ red onion, thinly sliced
  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 courgettes



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • large handful mint leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Mix the onion and lemon juice together with some seasoning and set aside for 10 mins. When ready to serve, use a vegetable peeler to slice the courgettes into thin ribbons. Put into a bowl with the onion and lemon juice, zest, mint and oil. Carefully toss together and serve.

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Comments, questions and tips

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9th Sep, 2015
I halved the amounts and served the salad with lambs liver. It was delicious.
16th Sep, 2014
I used mayonnaise rather than oil. Delicious.
7th Sep, 2014
Really enjoyed this. Wasn't sure the flavours would work but they go together beautifully. I did use less mint than the recipe suggests as I didn't want it to be overpowering. Had it with some sliced chorizo as a sort of mezze platter and it was gorgeous. Thoroughly recommend.
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