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–+ servings
A raw courgette salad on a plate topped with pine nuts with lemon slices beside it.
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4.50 from 6 votes

Courgette Salad

This courgette salad recipe is so light and tasty. It comes together in just a few minutes and makes the perfect healthy side dish.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Salad, Side Dish, Vegetables
Cuisine: American, Italian, Vegan
Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 6
Calories: 175kcal
Author: Dr. Erin Carter

Ingredients

Dressing Ingredients

  • 4 tablespoon olive oil
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon lemon juice
  • 1-2 teaspoon lemon zest (to taste)
  • 1/2 teaspoon salt (more or less to taste)
  • 1/4 teaspoon ground black pepper (more or less to taste)

Salad Ingredients

  • 2 courgettes
  • 1/2 cup pine nuts

Instructions

  • Add all of the dressing ingredients to a bowl or glass measuring cup and stir together until combined. Set the dressing aside.
  • Using a vegetable peeler or mandolin, slice the courgettes lengthwise into strips about 3mm thick. Discard the inner part of the courgettes with the seeds.
  • Add the sliced zucchini to a bowl with the pine nuts. Pour the dressing over top and toss well to combine. Then serve and enjoy!

Notes

  1. You can use yellow or green courgettes for this recipe (or a combination of both). 
  2. Nutritional values are an estimate and will vary depending on the exact ingredients used and your serving size. 
  3. This zucchini salad is best served right away but can be kept in the fridge in an air tight container for up to 3 days if you don't mind the courgettes getting a little wilted. 

Nutrition

Calories: 175kcal | Carbohydrates: 5g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 201mg | Potassium: 248mg | Fiber: 1g | Sugar: 3g | Vitamin A: 135IU | Vitamin C: 13mg | Calcium: 15mg | Iron: 1mg