Simple Zucchini Salad
Quick to prepare, pretty and fresh, this salad is an excellent alternative to a basic green salad. Make sure you use a mandolin or vegetable peeler to make the thin zucchini (courgette) ribbons; they look much more impressive! And serve immediately to avoid the zucchini getting too watery.
Ingredients 9
1⁄4 cup currants, 35 g
2 tbsp apple cider vinegar
3 zucchini, very thinly sliced or ribboned
salt, to taste
black pepper, cracked, to taste
lemon juice, freshly squeezed, to taste
chilli flakes, optional, to taste
2 handfuls basil, leaves
olive oil, extra virgin, to taste
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 6
Combine 1/4 cup (35 g) currants and a good splash of apple cider vinegar in a small bowl and set aside.
Very thinly slice, mandoline or ribbon using a vegetable peeler 3 zucchini and gently place in a flattish dish.
Sprinkle with a few generous pinches of salt and cracked black pepper, a squeeze of lemon juice and a pinch of chilli flakes.
Add 2 handfuls of plus the soaked and gently mix.
Taste, and add more salt and pepper if needed, then drizzle with good-quality olive oil and the currant-soaked apple cider vinegar.
Lightly mix and serve immediately.
Cornersmith's tips
For a heartier version, add toasted nuts like almonds or pistachios, or toasted pepita or sunflower seeds. Some crumbled fetta or dollops of goats cheese or ricotta would add a nice creaminess.
