Cooling Grated Courgette Salad with Mayonnaise
A cool, creamy grated courgette salad with a light mayonnaise dressing, ideal for warm days and easy lunches or barbecues. It is fresh, mildly tangy, and soft with a pleasant litt…
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Servings: 4 | Prep: 15 min | Cook: 0 min | Total: 15 min
Tags: cooling, courgette, creamy, no-cook, salad, side dish
Ingredients
- 500.0 g courgette (Use firm, fresh courgettes; unpeeled for better colour and texture.)
- 120.0 g mayonnaise (Use full-fat for the creamiest result.)
- 60.0 g Greek yoghurt (Optional but helps lighten the dressing and add tang.)
- 1.0 tbsp lemon juice (Freshly squeezed is best.)
- 0.5 red onion (Finely sliced or very finely chopped.)
- 2.0 tbsp fresh dill (Finely chopped; mint or parsley also work well.)
- 0.75 tsp salt (Divide between draining the courgette and final seasoning.)
- 0.25 tsp black pepper (Freshly ground if possible.)
- 0.5 garlic (Very finely grated or crushed; use a small clove.)
Instructions
- Coarsely grate the courgettes, sprinkle them with half of the salt, and leave them at room temperature for 10 minutes until they look slightly softened and begin to release moisture.
- Squeeze the grated courgettes firmly by handfuls until they feel noticeably drier and no liquid drips out easily, then place them in a large mixing bowl.
- Add the mayonnaise, Greek yoghurt, lemon juice, garlic, red onion, dill, the remaining salt, and black pepper to the bowl, and stir gently for 1 to 2 minutes over no heat until the dressing coats the courgette evenly and looks creamy.
- Taste the salad and season again if needed, adding a little more lemon juice for brightness or a pinch more salt if the flavour seems flat, then mix for 30 seconds until balanced.
- Leave the salad to rest in a cool place or in the fridge for 10 to 15 minutes until the flavours meld and the texture becomes slightly more silky.
- Stir the salad once more just before serving, and serve it well chilled when it smells fresh and herby and the dressing remains thick rather than watery.
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