Courgette and Broccoli Salad Recipe

(77 ratings)

Courgette and Broccoli Salad

For a great salad option that’s packed with flavour and a whole lot of crunch, give this delicious courgette recipe a go this week. You can easily use a spiralizer to make the courgette ribbons in this salad recipe, but if you’ve not got a spiralizer at home don’t worry as it’s easy to create the same effect with a ribbon peel.

Courgettes are a great vegetable to include in your diet as they are full of vitamin K and vitamin C as well as fibre and potassium, plus their meaty texture makes them a really filling element to any veggie dish. Broccoli is another super healthy veggie as it contains a whole lot of vitamin B6, A, B1 and magnesium as well as a whole host of other vitamins and minerals.

Capers are a great addition to any salad dish if you’re looking to ramp up the flavour as they add a salty and sour element to the dish. Capers, which are the flower buds of a prickly shrub that mainly grows in the Mediterranean, are also rich in antioxidants. So sprinkling them over your dish gives it that added benefit in flavanoids and minerals like iron.

This recipe makes enough salad to serve eight people, so it’s great if you’ve got a lot of mouths to feed but will also make a great batch lunch recipe for the whole week.



  1. Peel the courgettes into ribbons with a peeler. Place in a bowl and season well. Blanch the broccoli in boiling water for 2 minutes then refresh under a cold tap. Add the capers, vinegar and oil and mix well.


  • 500g (1lb 2oz) courgettes
  • 400g (14oz) tenderstem broccoli
  • 3tbsp small (non-pareil) capers
  • 2tbsp white wine vinegar
  • 4tbsp extra virgin olive oil
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.