This fabulous ribbon zucchini salad with green beans, apple, herbs and basil sauce is the freshest green salad EVER! It is inspired by the courgette salad found on the menu at the Prada Café in Harrods.
It’s vegan, gluten-free and ready within 15 minutes.
- Grilled Zucchini Salad Ingredients
- Instructions
- Serving Suggestion
- Storage
- Other salad recipes
I recently visited the super instragrammable Prada Café that is located inside Harrods, London and ordered their courgette salad. After one bite knew I had to recreate it at home! I bought all the ingredients the next day and set about recreating the fantastic flavours.
Essentially, it is made with grilled zucchini ribbons, chopped green beans, peach, hazelnuts, mint and dill all tossed in a gorgeous basil sauce.
The original recipe is made with peach but I went with apple.
It is a fantastic recipe to serve at dinner parties or bring along to potlucks. There are no overpowering flavours and everything balances beautifully.
You can serve it warm or cold as a starter or light main course.
I absolutely love zucchini (called courgette in the UK). I use it to make Air Fryer Zucchini Fries and Indian Zucchini Curry regularly.
Grilled Zucchini Salad Ingredients
Zucchini / courgette
To make this a raw zucchini salad, skip the grilling and add directly to the recipe
Green beans – provides crunch
Apple – slice the apple just before using to prevent it browning
Hazelnuts – toasted. This recipe works wonderfully with hazelnuts but pine nuts are a good substitute.
Fresh herbs – mint and dill
Basil sauce – made with fresh basil, garlic clove, extra-virgin olive oil, fresh lemon juice, salt and black pepper (recipe link in the top paragraph of this post)
Maple syrup
Optional
Vegetarian hard cheese, vegetarian parmesan shavings or feta to top the salad.
Instead of dill, try parsley which has a similar fresh lemon flavour.
Instructions
Follow the step by step instructions or video in the recipe card
Use a vegetable peeler or mandolin to slice the zucchini into ribbons. Alternatively, use a sharp knife.
Grill the courgette ribbons on a griddle pan until lightly charred.
Heat water in a saucepan until boiling. Add in chopped green beans and blanch for 2 minutes. Remove from the boiling water and immediately run under cold water to prevent from further cooking.
In a bowl, toss the courgettes, green beans, herbs, sliced apple, hazelnuts and basil sauce. Add maple syrup to sweeten.
Toss all the ingredients together until the flavors well incorporated. Season with extra salt and pepper to taste if needed.
Serve on a serving platter or large bowl. Drizzle over a little more basil sauce or extra virgin olive oil if you wish.
Serving Suggestion
Grilled Zucchini Ribbon Salad is wonderful as a starter or appetizer. It could also be served as a light lunch during the summer months.
Serve as a side dish for Chargrilled Vegetable Pizza or Air Fryer French Bread Pizza .
It is a great green salad to pair with this Creamy Saffron Pasta .
Storage
This zucchini ribbon salad is best eaten immediately or within a few hours after preparation.
Store in an airtight container and keep in the refrigerator for up to 1 day.
Other salad recipes
Lentil Salad
Mango Avocado Black Bean Corn Salad
Israeli Salad
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Zucchini Ribbon Salad
Equipment
- 1 pan
- 1 griddle pan
- 1 Mixing bowl
Ingredients
- 1 zucchini
- 1 cup green beans chopped
- 1 apple thinly sliced
- ¼ cup mint fresh, chopped
- ¼ cup dill chopped
- ⅓ cup hazelnuts toasted and roughly chopped
- ¼ cup basil sauce
- ½ tablespoon maple syrup or sugar/agave
Instructions
- Use a vegetable peeler or mandolin to slice the zucchini into ribbons. Alternatively, use a sharp knife. 1 zucchini
- Grill the courgette ribbons on a griddle pan until lightly charred.
- Heat water in a saucepan until boiling. Add in chopped green beans and blanch for 2 minutes. Remove from the boiling water and immediately run under cold water to prevent from further cooking. 1 cup green beans
- In a bowl, toss the courgettes, green beans, herbs, sliced apple, hazelnuts and basil sauce. Add maple syrup to sweeten. 1 apple, 1/4 cup mint, 1/4 cup dill, 1/3 cup hazelnuts, 1/4 cup basil sauce, 1/2 tablespoon maple syrup
- Toss all the ingredients together until the flavors well incorporated. Season with extra salt and pepper to taste if needed.
- Serve on a serving platter or large bowl.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Zucchini Ribbon Salad
Equipment
- 1 pan
- 1 griddle pan
- 1 Mixing bowl
Ingredients
- 1 zucchini
- 1 cup green beans chopped
- 1 apple thinly sliced
- ¼ cup mint fresh, chopped
- ¼ cup dill chopped
- ⅓ cup hazelnuts toasted and roughly chopped
- ¼ cup basil sauce
- ½ tablespoon maple syrup or sugar/agave
Instructions
- Use a vegetable peeler or mandolin to slice the zucchini into ribbons. Alternatively, use a sharp knife. 1 zucchini
- Grill the courgette ribbons on a griddle pan until lightly charred.
- Heat water in a saucepan until boiling. Add in chopped green beans and blanch for 2 minutes. Remove from the boiling water and immediately run under cold water to prevent from further cooking. 1 cup green beans
- In a bowl, toss the courgettes, green beans, herbs, sliced apple, hazelnuts and basil sauce. Add maple syrup to sweeten. 1 apple, 1/4 cup mint, 1/4 cup dill, 1/3 cup hazelnuts, 1/4 cup basil sauce, 1/2 tablespoon maple syrup
- Toss all the ingredients together until the flavors well incorporated. Season with extra salt and pepper to taste if needed.
- Serve on a serving platter or large bowl.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This delicious Air Fryer Beet Chips recipe is so easy! With just 2 simple ingredients, you can make perfectly crispy and crunchy homemade beet chips within 20 minutes.
Naturally vegan and gluten-free and tastes amazing dipped into this Sour Cream and Chive Dip .
- Why you will love this recipe
- Air Fryer Beet Chips Ingredients
- Equipment
- How to make Beet Chips in Air Fryer
- Pro Tips
- Serving Suggestion
- Storage
- Other Easy Air Fryer Recipes
Note that in the UK, chips are called crisps and beets are known as beetroots, so these can also be called beetroot crisps .
Beetroot chips are a low carb alternative to regular potato chips. I love this healthy snack as a side dish for sandwiches and wraps. Beetroot has many health benefits such as vitamin c and is rich in folate and antioxidants.
There is something so satisfying about making your own beet chips! You can follow the same recipe to make Air Fryer Veggie Chips – simply add in root vegetables such as sweet potatoes and carrots. I also made sweet potato chips with orange and thyme in the oven.
Air frying is a great way to crisp up food without having to deep fry. It is a much healthier option that uses less oil and takes minimal effort as there is less clean up! These Triple Cooked Chips are a great air fryer recipe – you can achieve almost exactly the same results!
Why you will love this recipe
Healthy recipe – suitable for those following a low calorie diet
Easy recipe
Makes super crispy chips that have a sweet taste
Crunchy snack that is perfect for game day and barbeques.
They’re a good way to make the most of beet season and an easy way to use up leftover beets
Air Fryer Beet Chips Ingredients
Fresh beets – I’ve used red beets. You can use different types of beets here such as golden beets, striped beets or even a mix of all. The colours will be phenomenal!
Cooking spray oil such as olive oil, avocado oil or canola
Salt and black pepper to taste
Optional flavourings:
Garlic powder
Make salt and vinegar beet chips by sprinkling over malt vinegar – yum!
Equipment
Air Fryer
Mandolin slicer or sharp knife
Vegetable peeler
Paper towel – for best results, pat dry the beets to remove excess moisture. Too much moisture leads to steaming in the air fryer and you’ll end up with soggy chips
How to make Beet Chips in Air Fryer
Wash beetroot thoroughly under running water. Chop off the beet greens and save for a different recipe.
Peel the skin with a peeler.
Using a mandoline slicer or sharp knife, slice beets into thin slices. Thin slices will cook faster and be crispier whereas thick slices will remain soft inside.
If you do not have cooking spray oil, you can toss oil with the beet slices in a large bowl
Arrange the beet slices in a single layer in the air fryer basket. You can afford to overlap a little as the beet chips will quickly shrink. Spray over the oil and sprinkle salt and pepper
Air Fry at 180 C or 380 degrees F
Note that cooking time may vary based on your air fryer model and thickness of the beets. Medium or smaller beets will also need less time.
Keep a close eye on the beets. Air fry for around 15-20 minutes.
Switch to a higher temperature if they remain raw.
You may have to select a lower temperature if your beets appear to be burning at the edges but remain raw in the middle.
As soon as they are slightly crispy, remove them from the air fryer and place on a baking sheet or parchment paper as they will continue to crisp up as they cool.
Depending on the size of your air fryer basket, you may have to repeat these steps particularly if making a large batch.
Pro Tips
Ensure to get uniform slices of the beets so they all cook equally
Pat dry the beetroot to remove excess liquid
You may notice that after one batch, you need less air frying time for the subsequent batches as the air fryer temperature is hot.
Serving Suggestion
There are many different ways to serve these crisps.
Enjoy them as they are the same way as potato crisps, served as a snack.
They make a wonderful side dish for this Air Fryer Pasta Bake or Eggplant Parmigiana . They’re great topped on salads or inside a sandwich.
Storage
Beet chips are best eaten on the day to enjoy them at their crunchiest but you can store leftovers too.
Keep in an airtight container at room temperature to prevent them going stale. They’ll remain crispy for 2-3 days. You may be able to make them crunchy again by air frying for a minute.
Other Easy Air Fryer Recipes
Air Fryer Buffalo Cauliflower – crunchy cauliflower bites are tossed in a finger-licking buffalo sauce
Air Fryer Veggie Fajitas
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Air Fryer Beet Chips
Equipment
- 1 Air fryer
- 1 Mandolin or Sharp knife
- 1 Vegetable Peeler
Ingredients
- 2 Beets beetroots
- cooking spray oil or 1 tablespoon regular oil
- Salt and pepper
Instructions
- Wash beetroot thoroughly under running water. Chop off the beet greens
- Peel the skin with a peeler.
- Using a mandoline slicer or sharp knife, slice beets into thin slices.
- If you do not have cooking spray oil, you can toss oil with the beet slices in a large bowl
- Arrange the beet slices in a single layer in the air fryer basket. You can afford to overlap a little as the beet chips will quickly shrink.
- Spray over the oil and sprinkle salt and pepper.
- Air Fry at 180 C or 380 degrees F
- Keep a close eye on the beets. Air fry for around 15-20 minutes.
- Switch to a higher temperature if they remain raw. You may have to select a lower temperature if your beets appear to be burning at the edges but remain raw in the middle.
- As soon as they are slightly crispy, remove them from the air fryer and place on a baking sheet or parchment paper as they will continue to crisp up as they cool.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
