Zucchini tagliatelle salad
Why is it important to use organic courgettes for this salad?
Ingredients · Servings 4 people
- 400 g courgette bio
- 1 lemon (zest and juice)
- 0.5 red chili pepper (mild for me)
- mint branch
- 2 tbsp olive oil
- salt, freshly ground black pepper
Method · 10 min
- Grate the lemon zest and set aside. In a bowl, combine the lemon juice and olive oil. Add the finely chopped chili pepper, salt, and pepper. Chop the mint leaves and add them to the dressing. Mix well.
- Wash the zucchini, trim the ends, but don't peel them. Using a vegetable peeler (or a mandoline), create tagliatelle-like strips by cutting them lengthwise. Arrange them in a salad bowl, drizzle with the mint vinaigrette and lemon zest, and toss to combine. Serve immediately.
Since zucchini are not peeled to preserve their texture and vibrant green color, using organic vegetables is highly recommended. This allows you to safely consume the skin, avoiding pesticide residues while enjoying maximum vitamins and fiber.
How to make beautiful tagliatelle without a mandoline?
No need for professional equipment! A simple paring knife or vegetable peeler will do. Press firmly on the zucchini and slide the peeler along its entire length to create thin, even ribbons. Stop as soon as you reach the core with the seeds, as this part is more spongy and would release too much water.
