Zucchini Ribbon Salad (Prada Café Copycat)

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.

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!

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📖 Recipe

Zucchini Ribbon Salad

Print Recipe Pin Recipe

This ribbon zucchini salad with green beans, apple, herbs and basil sauce is so fresh. It is vegan, gluten-free and ready in 15 minutes.

Course Appetizer, Salad

Cuisine International

Prep Time 10 minutes mins

Cook Time 2 minutes mins

Total Time 12 minutes mins

Servings 4 people

Author Hayley Dhanecha

Cook ModePrevent your screen from going dark

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

Cook ModePrevent your screen from going dark

• 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, ¼ cup mint, ¼ cup dill, ⅓ cup hazelnuts, ¼ cup basil sauce, ½ 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

1 serving is as a starter or appetizer

Recipe link for basil sauce is in the top paragraph of this post

Nutrition

Calories: 119kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 38mg | Potassium: 371mg | Fiber: 4g | Sugar: 9g | Vitamin A: 707IU | Vitamin C: 19mg | Calcium: 50mg | Iron: 1mg

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.

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