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For a great salad option that's packed with flavour and a whole lot of crunch, give this delicious courgette recipe a go this week. You can easily use a spiralizer to make the courgette ribbons in this salad recipe, but if you've not got a spiralizer at home don't worry as it's easy to create the same effect with a ribbon peel. Cut the broccoli into smaller pieces.
Courgette Ribbon And Baby Broccoli Salad is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Courgette Ribbon And Baby Broccoli Salad is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook courgette ribbon and baby broccoli salad using 5 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Courgette Ribbon And Baby Broccoli Salad:
- Take 4 Courgettes
- Make ready 6 Baby broccoli stalks
- Make ready 1/2 cup Almond slivers
- Get 100 ml Olive oil
- Prepare 1 Lemon
Using a vegetable peeler, peel down the length of a courgette to make ribbons. See recipes for Courgette Ribbon And Baby Broccoli Salad too. In a large bowl pour in the lemon juice and season well with salt and pepper. Whisk in the olive oil then add the chopped herbs.
Instructions to make Courgette Ribbon And Baby Broccoli Salad:
- Using a peeler- peel the courgettes lengthways into long ribbons.
- Steam the broccoli and courgette ribbons for 5 minutes
- Plunge the steamed veg into an ice bath (bowl with water and ice) to keep that beautiful green colour
- Toast the nuts in a dry frying pan until they start to colour and a smell is released. WATCH THIS STEP- DO NOT BURN
- Toss the courgette ribbons and baby broccoli into a clean bowl and coat with the olive oil and the juice of the lemon with lots of salt and pepper.
- Arrange on a flat large plate tastefully and sprinkle nuts over for finishing touch
Zucchini is tender enough to be enjoyed raw—especially baby zucchini. Pull out your handy vegetable peeler and shave each zucchini into thin, long strips to create pretty zucchini "ribbons" as the base of the Greek salad-inspired summer side. Finely chop the basil and add it to the pan with the courgette along with the lemon juice. Toss it well and then pop a lid over it. Season with salt and pepper and sprinkle on the pine nuts before serving.
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