Photography: Cath Muscat
Fresh, light, and bursting with flavour, this simple zucchini salad from the Clove app is the perfect way to elevate your greens. Thin ribbons of zucchini create a beautiful base, while sweet currants soaked in apple cider vinegar add a tangy twist. Fragrant basil, a squeeze of lemon, and a drizzle of extra virgin olive oil bring everything together for a dish that’s as pretty as it is delicious. Quick to prepare and ideal for warm days, this salad makes a refreshing side or a light lunch. Make sure you use a mandoline or vegetable peeler to make the thin zucchini ribbons; they look much more impressive! And serve immediately to avoid the zucchini getting too watery.
For more zucchini recipes, try this zucchini and asparagus pasta, this zucchini tart or these yummy zucchini fritters.
Ingredients
Method
Combine currants and a good splash of apple cider vinegar in a small bowl and set aside.
Very thinly slice 3 zucchini into ribbons with a mandoline or vegetable peeler and gently place in a flattish dish.
Sprinkle with a few generous pinches of salt and cracked black pepper, a squeeze of lemon juice and a pinch of chilli flakes.
Add 2 handfuls of basil leaves plus the soaked currants and gently mix.
Taste, and add more salt and pepper if needed, then drizzle with good-quality olive oil and the currant-soaked apple cider vinegar.
Lightly mix and serve immediately.
Tip
For a heartier version, add toasted nuts like almonds or pistachios, or toasted pepita or sunflower seeds. Some crumbled fetta or dollops of goat’s cheese or ricotta would add a nice creaminess.
