Courgette Salad

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5 from 7 votes

Delicious simple to make summer Courgette salad that's gluten free & vegan. Perfect for BBQ's and ready in 10 minutes!

Prep Time10

Total Time10

Course: BBQ, Salad, Side Dish

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Author: James Wythe

Cost: £2.50

Ingredients

1 large courgette (spiralized into courgetti)
1 large tomato sliced
1 handful fresh basil leaves

Creamy Sauce

80 g cashews
125 ml milk (I use unsweetened almond)
1 tsp paprika
1 tsp dijon mustard
1 pinch garlic flakes (or 1/2 clove)
salt & pepper

Instructions

Add all the creamy sauce ingredients into a high speed blender cup and blitz until smooth. If you don't have a powerful blender soak the cashews in warm water for 10 minutes to help soften before blending
Meanwhile spiralize your courgette, chop the large tomato and add to a large mixing bowl along with the fresh basil leaves
Pour in the sauce, give it a mix and and serve

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Store in an airtight container in the fridge for up to 3 days.

To Freeze: Freeze in an airtight container for up to 3 months. Defrost in the fridge. You may need a splash of water to loosen the sauce.

Tip 1: If you don’t have a spiralizer, you can use a potato peeler, cut lengthwise ribbons, or even use a grater for the courgette.

Tip 2: If you can’t have cashews, try macadamia nuts or almonds. You could also try my Asian Tahini Sauce or keep it simple with some lemon and garlic.

Tip 3: This courgette salad would be great with grilled chicken, bacon bits (try my Rice Paper Bacon if you’re vegan), or tofu.

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