Courgette, Celery and Apple Salad

Name: Courgette, Celery and Apple Salad
Yield: Serves 6–8
Ingredients: ½ pint/285 ml Greek strained yoghurt; 7 fl oz/200 ml lemon juice; 10 celery stalks, thinly sliced; 4 large crisp green dessert apples, cored and chopped; 2½ lb/1.125 kg small courgettes, thinly sliced; Salt and freshly ground black pepper; 3 tbsp chopped thyme; Salt and freshly ground black pepper; 3 tbsp finely grated lemon rind; 2 tsp Dijon mustard

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

The dressing for this crunchy, refreshing salad can be made a day ahead, and kept in the refrigerator. If you like, the courgettes and celery can be steamed briefly and cooled, rather than being used raw in the salad. This is particularly good with cold, rich meats, such as cold roast duck, pork or ham.

Ingredients

2½ lb/1.125 kg small courgettes, thinly sliced
10 celery stalks, thinly sliced

Gluten-free
Vegetarian

Method

Toss the ingredients for the salad together.

Make the dressing by blending the yoghurt, lemon juice and rind and mustard together. Stir in the thyme and seasoning. Pour the dressing over the salad and toss again lightly.