This courgette, marjoram, and toasted almond salad is the summer side I make on repeat — raw courgette ribboned thin enough to drink up a sweet-sharp vinegar dressing, tossed with toasted almonds and plenty of fresh marjoram. Twenty minutes, no real cooking, and the whole trick is how finely you slice.
A Salad That’s as Beautiful as it is Delicious
Ready to elevate the humble courgette? This recipe transforms it into delicate, tender ribbons, creating a salad with an incredible texture and visual appeal. The combination of soft courgette and the satisfying crunch of toasted almonds is simply divine. We’ll be making a vibrant dressing by smashing fresh marjoram with a little sugar—a clever trick that uses the sugar’s abrasive quality to release the herb’s fragrant oils. It’s a simple technique that makes a world of difference. This dish is a stunning side, but it’s versatile enough to become the star of your lunch plate.
Ingredients
• SERVES 4
• Small bunch fresh marjoram or oregano
• ½ tsp / 2g (0.07 oz) granulated sugar
• 50ml / 3 tbsp sunflower oil
• 2 tbsp / 30ml white wine vinegar
• 100g (3.5 oz) / ¾ cup whole blanched almonds
• 3 medium courgettes
• Sea salt and freshly ground black pepper, to taste
Instructions
1. Pick the marjoram leaves and place them into a mortar or a small, sturdy bowl. Add the sugar.2. Using a pestle or the end of a rolling pin, gently smash the sugar and marjoram together to bruise the leaves and release their aromatic oils.3. Transfer the herb mixture to a mixing bowl, pour in the sunflower oil and white wine vinegar, and whisk to combine. Set aside to infuse.4. Heat a dry frying pan over medium heat. Add the almonds and toast, stirring continuously with a wooden spoon until they are golden and fragrant. Immediately tip them onto a plate to cool and stop the cooking process.5. Wash and trim the ends of the courgettes. Using a vegetable peeler, slice the courgettes lengthwise into long, thin ribbons. Stop when you reach the seedy core, then turn the courgette and repeat on the other sides.6. Place the courgette ribbons and cooled, toasted almonds into a large serving bowl. Season well with sea salt and freshly ground black pepper.7. Pour the infused dressing over the salad and toss gently, being careful not to break the delicate ribbons. Serve immediately.
Nutritional Information
• This salad is a wonderful source of healthy fats from the almonds and sunflower oil, plus vitamins and fibre from the fresh courgettes. It is naturally gluten-free and vegan. Please note, is an estimate and can vary based on the specific used.
Pro Tips
• Turn this side into a satisfying meal by adding crumbled feta cheese and some crunchy granary bread croutons.
• If you can’t find fresh marjoram, fresh oregano is an excellent substitute. In a pinch, you can use dried herbs.
• Apply the ribboning technique to other vegetables like carrots or asparagus to create visually stunning salads with interesting textures.
FAQ
Q: How can I make this courgette salad a complete vegetarian meal
A: To make this a more substantial vegetarian meal, add a source of protein. The recipe suggests crumbled feta cheese (if not vegan), but you could also add a cup of chickpeas, cannellini beans, or serve it alongside a scoop of cooked quinoa to make it more filling.
Q: What can I use instead of almonds in this salad
A: For a different nutty crunch, toasted pine nuts or walnuts are excellent alternatives. If you need a nut-free option, substitute the almonds with toasted sunflower seeds or pumpkin seeds (pepitas) to achieve a similar satisfying texture.
Q: Can I prepare this courgette salad in advance
A: It’s best served fresh as the courgette ribbons can become watery after dressing. For meal prep, you can prepare the components separately. Store the dressing, toasted almonds, and courgette ribbons in individual airtight containers in the fridge for up to 2 days. Combine and toss just before serving.
Q: Are there other herbs that work well in the dressing
A: Fresh oregano is the best substitute for marjoram as suggested. However, for a different flavour profile, fresh basil or mint would also work beautifully in this dressing. You can use the same smashing technique with sugar to release their oils.
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Courgette, Marjoram, and Toasted Almond Salad
Ingredients
Method
- Pick the marjoram leaves and place them into a mortar or a small, sturdy bowl.
- Add the sugar. 2.
- Using a pestle or the end of a rolling pin, gently smash the sugar and marjoram together to bruise the leaves and release their aromatic oils. 3.
- Transfer the herb mixture to a mixing bowl, pour in the sunflower oil and white wine vinegar, and whisk to combine.
- Set aside to infuse. 4.
- Heat a dry frying pan over medium heat.
- Add the almonds and toast, stirring continuously with a wooden spoon until they are golden and fragrant. Immediately tip them onto a plate to cool and stop the cooking process. 5. Wash and trim the ends of the courgettes.
- Using a vegetable peeler, slice the courgettes lengthwise into long, thin ribbons. Stop when you reach the seedy core, then turn the courgette and repeat on the other sides. 6.
- Place the courgette ribbons and cooled, toasted almonds into a large serving bowl.
- Season well with sea salt and freshly ground black pepper. 7.
- Pour the infused dressing over the salad and toss gently, being careful not to break the delicate ribbons.
- Serve immediately.
- Turn this side into a satisfying meal by adding crumbled feta cheese and some crunchy granary bread croutons.
