Insalata zucchini


Celebrate the raw with our brand new veg box option, the salad box. Expect lovely organic seasonal greens such as lettuces and other salady leaves, spinach or chard plus a selection from organic tomatoes, cucumbers, radishes, avocados, peppers, spring onions, fennel, courgettes, beets and carrots.

Make the most of the first organic courgettes of the Spring with this simple salad of raw courgette slices dressed with sea salt, lemon juice and extra virgin olive oil. Recipe by Cettina Vicenzino from The Sicily Cookbook and republished on The Happy Foodie.


  • 2 medium/large courgettes
  • sea salt
  • juice of 1 lemon
  • a couple of mint leaves
  • extra virgin olive oil


  1. Cut the courgettes into wafer-thin slices. Transfer to a bowl, season with plenty of salt and drizzle with lemon juice, then mix everything gently with your hands. Leave to stand for about 10 mins. Meanwhile, chop the mint leaves into strips.
  2. Arrange the courgette slices in an overlapping pattern on a serving plate. Scatter over the strips of mint, drizzle with a dash of olive oil and serve immediately.