Summer zucchini salad


Fresh young zucchini have a lovely creamy texture and are wonderful in salads. Prep time is just 20 minutes. Serves 4 as a light meal.

  • 5 small green zucchini
  • 1 tbsp mixed toasted seeds, such as sunflower, sesame and pepitas
  • Finely grated parmesan, to serve
  • Zucchini flowers, stamens removed and torn, to serve (optional)

Mint and lemon dressing

  • 1 cup(firmly packed) mint leaves
  • 125 ml ½ cup) extra-virgin olive oil (mild-tasting)
  • 1 small garlic clove,halved
  • 80 gm sour cream
  • 1 tbsp lime juice
  • Juice of 1 lemon, finely grated rind of ½


  1. Slice zucchini into a bowl using a mandolin, season with ¾ tsp sea salt flakes and stand until zucchini softens (2 minutes). Drain well and pat dry with absorbent paper, then return to a dry bowl.
  2. For mint and lemon dressing, blend ingredients in a blender until a fairly fine sauce forms. Pour over zucchini, toss to coat and season to taste.
  3. Transfer zucchini to a platter, scatter with seeds and zucchini flowers, finish with parmesan and serve.

Wine suggestion: Perfumed white fiano.

Brought to you by Gourmet Traveller

As seen in the February 2014 issue of Gourmet Traveller magazine

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