Introducing my vibrant vegan Courgette Salad — light, refreshing and bursting with flavour using just a few simple ingredients. This raw courgette salad is super quick and can be ready in about 10 minutes. It’s an easy, healthy dish you’ll want to make all summer long.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Courgette Salad
- Substitutions
- Variations
- How to make Courgette Salad
- Leftovers
- Recipe FAQs
- More Summer Sides to try
- Rate it…
- Courgette Salad Recipe
Why this recipe works
This courgette salad is an ideal summer side or BBQ dish to share. It’s refreshing, nutritious and relies on the natural flavour of fresh courgette combined with a creamy, dairy-free cashew sauce.
Courgettes are abundant in summer and lend a delicate texture that pairs perfectly with tomatoes and basil. The cashew-based dressing gives a rich, tangy finish without dairy, making it suitable for vegans and anyone after a lighter option.
Ingredients to make Courgette Salad
- Courgette – spiralized into courgetti (zoodles) for a light noodle-like texture.
- Large Tomato – sliced for bright, juicy bites.
- Fresh Basil Leaves – adds a sweet, slightly peppery herbal note.
Creamy Cashew Sauce
- Cashews – blended into a smooth, creamy base.
- Milk – use unsweetened almond milk or any plant milk you prefer.
- Paprika – adds mild warmth and colour.
- Dijon Mustard – gives a gentle tang.
- Garlic Flakes – or 1/2 clove fresh garlic for savory depth.
- Salt & Pepper – to taste.
See the recipe card below for exact quantities.
Substitutions
- Vegetables: Try shredded radish, peas, or thinly sliced broccoli as alternatives or additions.
- Sauce: Swap the cashew dressing for a peanut dressing, pesto, avocado sauce, or a simple balsamic vinaigrette for a different flavour profile.
- Cashews: Use macadamias or almonds. If avoiding nuts, try cannellini beans or oats blended for creaminess.
- Seasonings: Adjust herbs and spices to suit your taste—lemon, chilli flakes or smoked paprika all work well.
Variations
- Spicy: Add chilli oil or fresh chilli for heat.
- Deluxe: Top with crumbled feta, ricotta, or toasted pine nuts for extra richness (or vegan cheese if preferred).
- Kid-friendly: A touch of maple syrup in the dressing tones down acidity for younger palates.
How to make Courgette Salad
Step 1: Combine all creamy sauce ingredients in a high-speed blender and blend until silky smooth. If your blender isn’t powerful, soak the cashews in warm water for 10 minutes first to soften.
Step 2: Spiralize the courgette or create ribbons with a peeler, slice the tomato, and place both in a large bowl with the basil leaves.
Step 3: Pour the cashew sauce over the courgetti, toss gently to coat, and serve immediately.
Hint: If your blender is weak, soak cashews in warm water for 10 minutes to help them blend into a smoother sauce.
Leftovers
Store in a sealed container in the refrigerator for up to 3 days. Sauce can also be frozen for up to 3 months — thaw in the fridge and add a splash of water if it needs loosening.
Recipe FAQs
Make ribbons with a vegetable peeler, or grate the courgette for a different texture.
Raw courgettes are delicious sliced or spiralized into salads like this one, dressed with a creamy or zesty sauce.
Yes — the names vary by region. Courgette is the French term; zucchini is Italian in origin.
Peeling is optional. The skin is thin, nutritious and pleasant in texture when raw.
More Summer Sides to try
Perfect for picnics or BBQs — try these other seasonal sides alongside the courgette salad.
- Mixed Bean Salad
- Dairy Free Potato Salad
- Aubergine Salad
- Chicken Satay Salad
- Zucchini Fritters
- Tuna Pasta Salad
- Chickpea Tuna Salad
- Rocket Salad
- Vegan Quiche
- Beetroot Salad
YOU MIGHT ALSO LIKE…
Pasta
Courgette Pasta
Lunch
Chickpea Tuna Salad
Lunch
Roasted Pumpkin Salad
Sides
Three Bean Salad
Rate it…
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Courgette Salad
Ingredients
- 1 large courgette (spiralized)
- 1 large tomato, sliced
- 1 handful fresh basil leaves
Creamy Sauce
- 80 g cashews
- 125 ml milk (unsweetened almond recommended)
- 1 tsp paprika
- 1 tsp Dijon mustard
- 1 pinch garlic flakes (or 1/2 clove)
- salt & pepper
Instructions
-
Blend all sauce ingredients until smooth. If needed, soak cashews 10 minutes in warm water before blending.
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Spiralize or ribbon the courgette, slice the tomato and add to a large bowl with basil.
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Pour the sauce over the courgetti, toss gently and serve immediately.
Notes
Substitutions & Variations: See the substitutions and variations section above for ideas.
To Store: Refrigerate in an airtight container for up to 3 days.
To Freeze: Freeze the sauce in an airtight container for up to 3 months; defrost in the fridge and add a splash of water if needed.
Tip 1: If you don’t have a spiralizer, use a vegetable peeler to make ribbons or grate the courgette.
Tip 2: If you can’t use cashews, try macadamias, almonds, or a tahini-based dressing as an alternative.
Tip 3: Add grilled chicken, tofu or vegan bacon for a more substantial dish.
Nutrition
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Carbohydrates: 11g
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Protein: 6g
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Fat: 9g
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Fiber: 3g
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Sugar: 7g
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