Courgette and Parma ham salad

(16 ratings)
Woman's Weekly's courgette salad
Woman's Weekly's courgette salad
  • Serves: 4

  • Prep time:

  • Total time:

  • Skill level: Easy peasy

Woman's Weekly recipe This easy dish is a delicious light lunch or starter. You just need a vegetable peeler to cut the courgettes into thin ribbons.


  • 2 medium/large courgettes, green or yellow
  • 2tbsp lemon juice
  • 8 slices (90g pack) Parma ham
  • About 30g (1oz) Parmesan cheese
  • 2tbsp extra virgin olive oil
  • 1tsp balsamic vinegar
  • Salt and freshly ground black pepper
  • A few parsley leaves

Buying tip: When buying courgettes, avoid dull, bendy ones; go for firm with bright skin. Courgettes don’t freeze well, except in soup.

Woman's Weekly cookery editor Sue McMahon


  1. Peel the courgettes into wafer-thin ribbons using a vegetable peeler or mandolin. Put them in a bowl with the lemon juice and a little water for a few mins, to soften them.
  2. Arrange the Parma ham slices and the drained courgette ribbons in 'waves' on the four plates, then add some shavings of Parmesan.
  3. Whisk the oil and vinegar together and drizzle over the salad. Season well and garnish with a few parsley leaves.
Not suitable for freezing.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 141(kcal)
  • Fat 10.0g
  • Saturates 3.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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