Baby courgette salad


Baby courgette salad
Early in the season, it is easy to find young courgettes that are still small and delightfully crunchy raw. They are ideal for this salad recipe, combined with radishes and tuna in a lemon mayonnaise.
39 K 4/5 (3 reviews)
Grade this recipe:
Keywords:
Last modified on: July 31th 2019
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 25 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Baby courgette salad
Choose small courgettes about 4 inches (10 cm) long, not much more.

Prepare like normal courgettes.

Stage 2 - 5 min.
Baby courgette salad
Slice into rounds straight into a salad bowl.

Stage 3 - 5 min.
Baby courgette salad
Do the same with 150 g radishes and 1 spring onion (scallion).

Stage 4 - 2 min.
Baby courgette salad
Add 125 g tuna in oil.

Stage 5 - 4 min.
Baby courgette salad
Then 4 tablespoons lemon mayonnaise and the finely chopped chives. Mix well.

Your salad is ready.
Remarks
If you don't have baby courgettes, use bigger ones, cut into small dice.

No lemon mayonnaise? No problem: just use normal mayonnaise and add the juice of an extra lemon.
Keeping: Should be eaten the same day.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe40 RDI=20 %30 RDI=3 %160 RDI=20 %1,690 RDI=90 %7,080 RDI: 90 %
Per 100 g5 RDI=2 %3 RDI=0 %20 RDI=3 %220 RDI=10 %930 RDI: 10 %
Per person10 RDI=4 %6 RDI=1 %40 RDI=6 %420 RDI=20 %1,770 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Fish, egg, Mustard
How much will it cost?
  • For 4 people : 2.60 €
  • Per person : 0.65 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Paris-Brest
Paris-Brest
The Paris-Brest is a famous French patisserie: a ring of choux pastry, scattered with flaked almonds and icing sugar and filled with a praline cream. The name comes from a historic cycle race between Paris and Brest (600 km or 372 miles), as the shape is like a bicycle wheel.
May 8th 2011190 K4.6 2 hours 20 min.
Smoky sausage and mash
Smoky sausage and mash
This is sausage and mash with a smoky Gallic twist: the smoked sausage (Morteau sausage here) is cooked in with the potatoes, so that they take on its smoky flavour. The potatoes are turned into a French-style purée – softer and richer than British mash.
July 21th 202133 K 1 hour 35 min.
Mixed seed grissini
Mixed seed grissini
Little crusty bread sticks of Italian origin, these are delicious for aperitifs, plain or with dips like tuna rillettes, guacamole or houmous.
February 21th 2011266 K4.2 2 hours 30 min.
Crunchy little pieces of fish
Crunchy little pieces of fish
Small pieces of fish, dipped in beated egg then in breadcrumbs, and fried. Preferably serve with something with slightly acidic like herb salad, or Béarnaise sauce.
February 21th 2011264 K5 50 min.
Pear sorbet
Pear sorbet
For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.
February 21th 2011330 K4 55 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-02-23)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page