Courgette (zucchini) salad with mango ginger dressing

This courgette zucchini salad is so lovely, light and refreshing. It is limited to the availability of mangoes however. The whole dish will only take 10 minutes or so of your time and is well worth it. This beautiful bowl was given to me by my dear friend Janis (yes she of Rosemary and Cusho nuts fame) many years ago, as it matched the colour of my kitchen in London. I still cherish it and use it often.

As ever, I like to use my trusty food processor and here I slice the courgettes using an attachment that results in a julienne style, but you could simply cut them so they are slivers rather than grated or big chunks.

Courgette Zucchini salad recipe

Serves 4

3 or 4 regular sized courgettes (zucchini) or 2 of the gigantic ones

Dressing

all flesh and juice of 1 mango (135g approx)

50ml lemon juice or a bit less if it is lime juice

50 ml extra virgin olive oil

15g grated fresh ginger

small bunch of coriander

salt and pepper

Without bothering to wash out the food processor bowl, place all the ingredients into it and blitz until you have a smooth and deliciously creamy blend of golden beauty.

Place the julienned courgettes into a mixing bowl, pour in the dressing and toss until the courgette slices are uniformly coated. Adjust your salt and devour, possibly with a piece of grilled fish or alongside a leafy green salad.