Description
A light and elegant ribboned courgette salad with shaved parmesan, toasted pine nuts, fresh basil, and a bright lemon dressing. Crisp yet silky, this Mediterranean-inspired salad is perfect as a refreshing starter or vibrant side dish.
Ingredients
Scale
- 4 medium fresh courgettes, washed and trimmed
- 1/2 cup shaved parmesan cheese
- 1/4 cup pine nuts, lightly toasted
- 1/4 cup fresh basil leaves, torn
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Lightly toast the pine nuts in a dry skillet over medium heat for about 3 minutes until golden, then remove from heat and let cool.
- In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, lemon zest, salt, and black pepper until well combined.
- Using a vegetable peeler, slice the courgettes lengthwise into long thin ribbons, stopping at the seeded core.
- Place the courgette ribbons in a large mixing bowl and gently toss with the prepared dressing.
- Add shaved parmesan, toasted pine nuts, and torn basil leaves, then toss lightly to combine.
- Let the salad sit for 5 to 10 minutes to allow flavors to meld.
- Taste and adjust seasoning if needed, then serve immediately.
Notes
- For softer ribbons, lightly salt the courgettes and let them sit for 10 minutes before dressing.
- Use a high quality extra virgin olive oil since it is not cooked.
- Store leftovers in an airtight container for up to 2 days, though texture will soften.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg