Grated Courgette Salad

Grating the vegetables is the whole idea behind this fresh, no-cook salad. Raw courgette, the British name for zucchini, plus carrot, celery, and red onion turn delicate and tangly, so they soak up the lemon dressing and feel light on the fork instead of chunky and raw.

A good squeeze of lemon over the grated veg does double duty, seasoning everything while softening the onion’s sharp bite and keeping the bowl bright.

Underneath sits a bed of lemony baby spinach and diced tomato. A small but clever touch from the recipe: sprinkle a pinch of sugar over the tomato first. The sugar draws out its juices and amplifies its natural sweetness, balancing all that lemon.

Pile the grated mix into a well in the center for a tidy, restaurant-style plating, then scatter parsley over the top.

Kitchen Tips

• Salt the grated vegetables lightly and let them sit a few minutes; they soften and release water for a more tender salad.
• Use the lemon to tame the raw red onion, which mellows quickly once dressed.
• Sprinkle sugar on the tomato, as the recipe says, to coax out its juice and sweetness.
• Dress just before serving so the grated veg stays crisp rather than going soggy.

Variations

• Add crumbled feta or a handful of toasted seeds for protein and crunch.
• Swap the parsley for fresh mint or dill for a different herb note.
• Toss in grated beetroot or apple for color and a little sweetness.