Best Minted Courgette Salad Recipes

Minted courgette salad image

Provided by Emma Lewis

Time 20m

Number Of Ingredients 5

Steps:

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.

Nutrition Facts : Calories 34 calories, Fat 3 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 1 grams protein

Griddled Courgette Salad With Mozzarella and Mint image

Provided by Blackcats4

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

6 medium courgettes, thinly sliced lengthways, leaving the skin on
extra virgin olive oil (for brushing)
3 buffalo fresh mozzarella balls (torn into bite sized pieces)
1 sweet pickled lemon, rind only finely chopped (you can get these from Belazu on line)
1 cup mint leaf
6 tablespoons extra virgin olive oil
2 lemons, juice of
1 teaspoon clear honey
1 -2 red chile, deseeded and finely chopped

Steps:

Brush the courgettes with olive oil and cook them in batches on a hot griddle or under a grill until just tender (2-3 minutes per side). Keep the cooked slices warm and covered until they are all done.
Combine all of the dressing ingredients in a bowl and season well.
Divide the courgette, mozzarella, pickled lemon and mint between 6 plates.
Pour over the dressing and serve with crusty bread for mopping up the juice.

Nutrition Facts : Calories 164.2, Fat 13.9, SaturatedFat 1.9, Sodium 22.1, Carbohydrate 10.2, Fiber 2.7, Sugar 5.1, Protein 2.7

Minted Zucchini Salad image

Provided by Joanna Schmida

Yield Serves 4

Number Of Ingredients 8

1 tomato
1 1/2 tablespoons fresh lemon juice
3 tablespoons extra-virgin
olive oil
1/3 cup packed fresh mint leaves
1/4 cup packed fresh flat-leafed parsley leaves
3 medium zucchini (about 1 pound total)
Garnish: fresh mint sprigs

Steps:

Cut tomato into 1/4-inch dice and transfer to a small bowl. In another small bowl whisk together lemon juice, oil, and salt and pepper to taste.
In a food processor finely chop mint and parsley. Replace chopping blade with shredding disk and shred zucchini over herbs. Transfer mixture to a large bowl. Drizzle three fourths vinaigrette over zucchini and toss with salt and pepper to taste. Pour off any juices from diced tomato and toss tomato with remaining vinaigrette and salt and pepper to taste. Divide zucchini salad among 4 plates, mounding it, and make an indentation in center of each mound. Fill indentations with tomatoes and garnish with mint.