Zucchini & Basil Salad with Artichokes

This is a fresh summer salad that can be eaten as a main on a hot day or accompany your favorite summer BBQ as a side.

Note: You don’t need a spiralizer for this recipe, you can take a vegetable peeler or mandolin and simply shave off thin ribbons of the zucchini.

You’ll need:

  • 1-2 medium-sized zucchini (washed)
    roughly 1/2 cup/
  • 14g loosely packed fresh chopped basil (one handful of leaves, to taste)
  • 1/4 cup/ 21g Pine Nuts
  • Olive oil
  • Sea salt & Freshly ground pepper (to taste)
  • 3-4 Roman Artichoke hearts cut lengthwise


  • Wash and dry the zucchini/courgette. Use a spiralizer with the single blade function or a vegetable peeler to shave off ribbons of the zucchini.
  • Set aside in bowl
  • Slice the artichoke hearts in half length-wise and set aside.
  • Make a chiffonade of basil with a pairing knife and add to zucchini
  • Gently mix basil and zucchini together
  • Drizzle olive oil over the top.
  • Allow pine nuts to infuse salad for ~10 minutes before serving, however, don’t allow them to become soggy.
  • Sprinkle salad with sea salt and freshly ground pepper just before serving.
    Serves 2.

If you make a double batch (and keep out the pine nuts) you can easily have this as lunch the next day.

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