Courgette salad

This crunchy raw green salad is delicious on it’s own or as a side dish to something heartier. It’s the rich and creamy lemon dressing that really makes it delicious. It’s hard to believe the dressing is totally dairy free and suitable for vegans! It also makes a great dip for raw veg, falafels or even added to sandwiches. It’s a great alternative to mayo, aioli or salad cream. It doesn’t usually last very long in my fridge!

Ingredients (serves 2 to 4)


  • 1 bag of wild rocket, washed and drained

  • 2 courgettes, finely sliced

  • 1/2 avocado, diced

  • 1/2 red onion, finely diced

  • 1/2 bulb of fennel, finely sliced

  • 1 small handful coriander, roughly chopped


  • 1 tbs light tahini

  • 2 tbs filtered water

  • juice of 1 lemon

  • 1/2 ts dijon mustard

  • 1 ts agave (or honey for non-vegan)

  • 1 garlic clove, crushed

  • 1 tbs olive oil

  • salt & pepper


First make the dressing. Place all the dressing ingredients in a small bowl and whisk together using a fork, till thick and creamy. If it’s too watery, add a little more tahini and if it’s too thick add a little more water. Tahini pastes can differ greatly, some are much thicker than others. Place in a glass jar or tupperware container and leave in the fridge to thicken and chill while preparing the salad.

On a large plate or serving dish, arrange the salad ingredients in layers. Start by covering the botton of the plate with the rocket. Then arrange the courgettes around the edge, in a layer or 2, till all used up. Place the fennel in the middle. Scatter the avocado, coriander and red onion all over the top. Serve with a generous amount of the dressing.

Enjoy the LEMON KICK!


The dressing can be kept in the fridge for up to 3 days. Try using a different mustard or dark tahini for a different flavour. The lemon juice can also be replaced by orange or lime for an alternative dressing.