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