Raw Courgette Salad with ‘Ricotta’, Cannellini Beans and Preserved Lemon Dressing from Vegan(ish) by
This simple salad is light and refreshing, ideal for a simple lunch or side dish, or can be extended into a larger meal by tossing with warm or cold pasta.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Chef's knife
- Cutting board
- Grater
- Mason jar
- Measuring cup
- Measuring spoon
Ingredients
- A pinch of salt and a good grind of black pepper
- A few tbsp Vegan Ricotta
- 1 yellow courgette – or another green one if you can’t get hold of a yellow
- 1 green courgette
- A few big handfuls of fresh lamb’s lettuce or mixed salad leaves
- 1 × 400 g tin of cannellini beans
- 5 tbsp light cooking oil
- 3 tbsp red wine vinegar
- 1 fat clove of garlic
- 1 preserved lemon
- A few stalks of mint or basil, leaves only
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Raw Courgette & Ricotta Salad
macknade.com
Courgette and Ricotta Cannelloni Recipe
olivemagazine.com
Raw Courgette Lasagna
essentialvegan.uk
Bean and Courgette Salad | Nigella's Recipes | Nigella Lawson
nigella.com
Tomato Salad on Vegan Ricotta - Fresh & Creamy
domcooks.com
Courgette Carpaccio
avogel.co.uk
Courgette Carpaccio
avogel.ie
Courgette Salad with Ricotta & Pine Nuts - Gran Luchito
gran.luchito.com