Can I prepare this in advance?

This salad is really best right after you've mixed it with the salsa. That's because zucchini have quite a high water content and the longer they sit, the more watery the salad will become. You can peel the zucchini ribbons, slice the peaches and make the salsa in advance, then just mix them together when you're ready to serve. The zucchini and peaches can be prepared the day before, and the salsa will be fine for 3 days.

I can't find peaches, what else could I use?

Go for any other ripe stone fruit - nectarines or plums would be great alternatives.

I don't like cilantro, can I use something else?

I know cilantro is a love-or-hate kind of herb! Use flat-leaf parsley, mint, basil or finely chopped scallions in place of the cilantro if you like.

What can you serve with the salad?

This salad makes a lovely light meal by itself, and pairs really well with loads of things. Try it with sticky gochujang chicken , sweet chilli glazed halloumi or miso salmon and homemade oven chips for a gorgeous colourful spread.

Raw Zucchini Ribbon and Peach Salad with Lime Salsa

Description

This gorgeous raw zucchini and peach salad might just be my new summer favourite. Zucchini ribbons are tossed with juicy ripe peaches, lots of lime juice and chilli. It hits all the best flavour notes – sweet, salty, sour and spicy – and it’s seriously refreshing.

Ingredients

Scale

2 zucchinis (about 450g/15oz)
2 ripe peaches
1/2 cup torn cilantro leaves
1/2 red chilli
2 tablespoons lime juice
Zest of 1 lime
1 tablespoon dukkah
2 teaspoons fish sauce
1 tablespoon olive oil
1/2 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Prepare the zucchini and peaches. Chop the top and bottom off the zucchinis. Using a vegetable peeler (or mandoline if you have one), shave them into long strips. Transfer to a large mixing bowl. Halve the peaches, remove their pits, and then cut them into thin slices. Add to the mixing bowl then throw in 1/2 cup of torn cilantro leaves.
Make the lime chilli salsa. De-seed and slice the chilli into small pieces and add to a small bowl. Zest the lime using a microplane or the fine side of a grater and add that to the chilli. Add 2 tablespoons of lime juice, 1/2 tablespoon of dukkah, 2 teaspoons of fish sauce, 1 tablespoon of olive oil and 1/2 a teaspoon of salt. Mix with a spoon to combine.
Combine the ingredients. Add 3/4 of the lime salsa to the bowl with the zucchini ribbons, peaches and cilantro. Gently toss them together to coat.
Garnish and serve. Transfer the salad to a serving plate, then drizzle over the remaining salsa and 1/2 tablespoon of dukkah. Serve right away.

Notes

You’re going to want to assemble and serve this straight away as the zucchini ribbons will get a bit watery the longer they sit. But you can prepare everything separately in advance, then just mix and serve when you’re ready.

This is a tart and sour salsa when tasted by itself. Don’t worry though – when it’s mixed through the mild courgettes and sweet peaches it really works. It hits all the sweet, salty, sour and spicy notes I love so much.

You could switch out the peaches for nectarines or plums, just make sure they’re sweet and ripe.

Prep Time: 10
Category: salads
Method: no cook
Cuisine: mediterranean

Nutrition

Serving Size: 1/4 plate