Courgette Salad with Smoky Chipotle Dressing


Prep time: 
30 minutes
Cooking time: 
0 minutes


This vibrant salad uses courgette thinly shaved into ribbons using a vegetable peeler, but if you have a spiral slicer, you can use that instead. Chipotle chile peppers add a smoky heat to the yogurt-based dressing, and crunchy pumpkin seeds and creamy feta top it off for a medley of flavors and textures.


  • 2 tbsp minced red onion
  • 2 tbsp fresh lime juice
  • 4 courgette
  • 4 tomatoes, seeded and diced
  • 4 radishes, halved, thinly sliced
  • 500 g sweet corn kernels
  • 60 ml extra-virgin olive oil
  • 80 g plain full-fat Greek yogurt
  • 1 canned chipotle chile pepper in adobo, seeded and minced + 1 tbsp adobo sauce from can
  • 1 tsp apple cider vinegar
  • ½ tsp raw honey
  • ⅛ tsp each sea salt and ground black pepper
  • 2 avocados, peeled, pitted and cubed
  • 75 g full-fat feta cheese
  • 40 g dry roasted, salted pumpkin seeds


1. In a small bowl, combine onion and lime juice; set aside. Using a vegetable peeler, shave courgette into ribbons, discarding ends that are all peel and seeded centers; divide among 4 shallow bowls. Scatter tomatoes, radishes and corn over courgette noodles. Drain onions, reserving lime juice, and scatter onions over each bowl. Drizzle each with 1 tbsp oil.

2. Prepare dressing: To a small bowl, add yogurt, chipotle and adobo sauce, vinegar, honey, reserved lime juice, salt and pepper; whisk until well combined.

3. Divide avocado among bowls. Drizzle bowls with desired amount of dressing. Top with feta and seeds.


Photo Credit: Jonny Hughes @jonny2love
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