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Quick Zuchini / Courgette Salad
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Serves 12
Vegan
I make this salad the day before I want it so that the dressing is soaked up by the vegetables - which would otherwise be very bland. You can use cucumber but I prefer it with the softness of the courgettes - it's a good way to use up large ones. You can use wooly centre bits of the vegetable in an omlette/frittata
You may need more or less dressing depending on how wet you want the final salad.
600g (20oz) Courgettes (zucchini)
50g (1oz) fresh mint well washed
50g (1oz) fresh basil
About 180ml (6 floz) French dressing with 2 cloves of garlic squeezed in
Use a mandolin or a vegetable peeler to cut your courgettes lengthways so you have long thin strips.
Place these in a bowl. Chop your herbs finely and add, pour over about two thirds of the dressing and toss well (use your clean fingers its much easier). The strips should be coated and there should be some dressing at the bottom of the bowl. Cover and leave in the refrigerator overnight or at least 8 hours.
Check to see if the dressing has been absorbed if it has pour over the remaining dressing just before serving adding as much or as little as you may wish.