If you like courgette and avocado you have got to try this salad.
And the other day I was finally able to pick one of my very own Abu Dhabi sand grown courgettes so it tasted even more satisfying. The two plants I have left have not had a huge yield, but there are a few more on the way, so hopefully with a bit more sun I can continue to pick my own courgettes for a little while longer.
Whenever you make a dish with uncooked courgette be sure to slice or dice it finely, so that it can absorb the dressing or seasonings. For this salad I use a mandolin slicer, and worry about my fingers while I do, but it is worth the risk. Not only does it taste nice but it also looks good.
Serves 4 people (as a side dish)
1 medium courgette
2 tbsp fresh lemon juice
2 large handfuls of fresh baby spinach or rocket leaves
20 g pumpkin seeds
olive oil for frying the pumpkin seeds
chili flakes and crushed pepper
parmesan cheese (optional)
Start by heating a some olive oil in a pan, add the pumpkin seeds and fry them over medium heat until they start popping. Turn off the heat, add salt, stir well and leave them to cool.
Wash the courgette and cut of the ends. Slice it into either ribbons with a mandolin slicer or peeler or cut it thinly with a knife. Wash the leaves and leave them to dry. Cut the avocado into thin slices and drizzle with lemon juice.
Arrange courgette, avocado and leaves in layers on a large plate. Sprinkle with pumpkin seeds, chili flakes and pepper, and serve straight away.
There is no need for a dressing, the oil from the pumpkin seeds and the lemon juice is all the salad needs.
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