Courgette and Carrot Salad

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2-3 medium courgettes, thinly sliced (zuccini)

200 g (7 oz) carrots, peeled and sliced

3 tbsp (45 ml) extra virgin olive oil

1 tbsp (15 ml) red wine vinegar

1-2 tbsp freshly chopped flat-leaf parsley

salt and pepper

2 tsp (10 ml) runny honey


1. Top tip: For fine courgette and carrot ribbons, use a swivel-head vegetable peeler. Prepare the dressing by placing all the ingredients in a screw-topped jar and shaking well.

2. Place the courgettes and carrots in a large salad bowl. Drizzle over the dressing and serve the salad with the meat of your choice.

Bon Appetit!

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