Call them zucchini or courgettes, summer is the season when most vegetable growers find themselves inundated with this very versatile vegetable.
Cooked or raw, there are literally thousands of ways to use these summer beauties, but it is courgette salad recipes where the magic really happens.
In the realm of summer picnic salads, this delightfully fresh zucchini ribbon salad is perfect for picnics as it holds its own without becoming sad and soggy – it’s easy to prep as a make-ahead salad but won’t turn bad if it relishes in its dressing for a long period.
Recipe Variations
This salad relies on quality fresh ingredients to make it great but that doesn’t mean you can’t play around to suit your taste. We have listed some recipe variations that mainly address dietary issues but you can certainly mix it up. Zucchini is very forgiving that way.
WALNUTS: This recipe calls for whole walnuts but feel free to switch with your nut of choice. Toasted almonds or even pistachio would work well. While walnuts have great flavour, it is also about the crunch.
NUT FREE: Simply change walnuts for sunflower or pumpkin seeds.
CHEESE: This recipe uses vegan feta cheese. You could leave the cheese out altogether for a vegan salad. For non-vegan, regular feta, crumbled blue cheese or shaved parmesan works just as well. There are vegan options for all of these cheeses as well. Choose whichever cheese you like, but we recommend a cheese with a bold or salty flavour. We have loads more vegan salad ideas here if you need more inspiration for your next vegan picnic.
CORN: If you want an alternative to corn you can use diced red peppers or sliced green beans – perfect for those on a keto diet.
Recipe Instructions
See recipe card below for more in depth instructions and tips.
Storage
This salad will keep well in an airtight container in the fridge for up to one day before the vinaigrette starts to break the ingredients down too much. make sure there is not too much vinaigrette pooled in the bottom.
For a make-ahead version, ingredients will keep nicely for a few days, prepped but undressed in the fridge in an airtight container. Add vinaigrette to marinate the zucchini ribbons 10-15 minutes before serving.
Sensible Picnic Salad Storage Containers
S’well Stainless Steel Triple-Layered Vacuum Insulated Food Bowls
These stylish 2 in 1 containers (16 oz | 450 gm and 21.5 oz | 610 gm) are perfect for picnic salads. Triple-Layered Vacuum-Insulation keeps salads cold for hours and they can double as a serving bowl which is a great solution for no-mess kids picnic salads. They come in a range of gorgeous colours and designs to suit your picnic style.
Recipe
Summer Zucchini Ribbon Salad Recipe
Whether you know it as zucchini or courgette salad, this summer veg salad is perfect for picnics, as a quick side dish, or by itself for a fresh meal. Fresh and healthy, this zucchini ribbon salad is so quick and easy to prepare.
Ingredients
- 3 medium Zucchini
- 1 Lemon - around 60 ml - 2 oz of lemon juice plus lemon Zest
- 5 Whole walnuts roughly chopped (or nut of your choice)
- 30gr Arugula leaves (Rocket leaves)
- 50gr Vegan cheese or normal feta
- 100gr Canned corn
- 2 Tablespoons olive oil
- Sea salt as you like
- Black pepper as you like
Instructions
- In a large bowl, combine lemon juice, lemon zest, olive oil, salt, and pepper.
- Whisk to create a vinaigrette.
- Peel the zucchini into thin strips using a mandolin or vegetable peeler.
- Place the zucchini ribbons in the bowl with your lemon vinaigrette.
- Drain and rinse the corn and add it to the bowl. Toss gently to combine; make sure to don't break the ribboned zucchini.
- Leave the Zucchini and corn to marinate for about 10 minutes.
- Place the corn and zucchini in a serving bowl or plate, twisting the zucchini ribbons to separate and create circular shapes.
- Add rocket, vegan or regular feta (or any cheese you like), walnuts, a drizzle of oil. Season with salt and pepper to taste and gently mix.
Notes
Recipe Variations
- WALNUTS: Feel free to switch for your nut of choice. Toasted almonds or even pistachios would work well. It's about flavour and crunch.
- NUT FREE: Simply change walnuts for sunflower seeds.
- CHEESE: Use vegan cheese such as vegan feta or leave the cheese out altogether. For non-vegan, regular feta, crumbled blue cheese or shaved parmesan works just as well.
- CORN: Switch corn with diced red pepper or even thinly sliced green beans.
Storage
This salad will keep well in the fridge for up to one day before the vinaigrette starts to break the ingredients down too much. For a make-ahead version, ingredients will keep for a few days prepped but undressed. Add vinaigrette to marinate the zucchini ribbons 10-15 minutes before serving.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 180Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 6mgSodium: 359mgCarbohydrates: 15gFiber: 3gSugar: 8gProtein: 6g
Nutrition data provided here is only an estimate
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