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 mins
Total Time15 minutes mins
Course: Appetizer, Salad, Side Dish, Vegetables
Cuisine: American, Italian, Vegan
Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 6
Calories: 175kcal
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
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!
- You can use yellow or green courgettes for this recipe (or a combination of both).
- Nutritional values are an estimate and will vary depending on the exact ingredients used and your serving size.
- 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.
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