Fresh zucchini salad

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Recipe by Damaris Beems Course: SaladsCuisine: Italian, Mediterranean




Cooking time


Totaal tijd



A zucchini salad, indeed. And one that really adds something to your salad arsenal. You blanch the zucchini in vegan chicken broth. And then season it with lemon juice and garlic. Oh yes, and some roasted pine nuts. Easy does it…


  • 1 large courgette

  • 200 ml vegan chicken broth

  • 50 gram pine nuts

  • 2 lemons (juice) and the zest of 1 lemon

  • 30 gram fresh basil

  • real nice olive oil


  • Peel the zucchini into slices with a slicer. Meanwhile, make chicken stock in a bowl with boiled water. Place the zucchini slices in it and let them soften there for about 10 minutes.
  • Meanwhile, roast the pine nuts in the pan. Take them out of the pan in time. If you start to smell them then they are ready.
    Scrape the zest of the lemon and place in a small bowl. Then squeeze the lemons and also add a good dash of olive oil. And salt and pepper.
  • Cut the basil leaves fine.
    Remove the zucchini from the stock after 10 minutes. Place the slices in a salad bowl and add the dressing. Sprinkle the pine nuts and basil. Stir and serve.
  • Also nice to dip the dressing with some baguette.

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