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Courgette Salad With Ajo Blanco Dressing & Spiced Nuts

This sophisticated courgette salad with ajo blanco dressing is an elegant vegan dish that celebrates the versatility of seasonal green vegetables. Drawing inspiration from Spanish flavours, the recipe pairs smoky charred courgettes with a silky, chilled almond sauce. The addition of toasted hazelnuts, walnuts and almonds provides a wonderful textural contrast, while the individual notes of smoked paprika and sherry vinegar add depth and a gentle savoury warmth to every bite.

Ideal as a light summer lunch or a refreshing starter for a dinner party, this dish focuses on high-quality ingredients and simple techniques. The creamy ajo blanco serves as a delicious dairy-free alternative to traditional dressings, making it a nutritious and heart-healthy choice for those seeking plant-based inspiration. Serve it while the courgettes are still warm to get the most from the delicious nutty flavours.

Continue reading below

Ingredients for Courgette Salad With Ajo Blanco Dressing & Spiced Nuts

  • 3 to 4 slices white bread, crusts removed

  • 110g blanched almonds, roughly chopped

  • 1 garlic clove, peeled

  • 1 teaspoon sherry vinegar

  • 240ml extra-virgin olive oil

  • 80ml ice-cold water

  • 3 medium courgettes, cut into random pieces

  • 15g hazelnuts, chopped

  • 15g blanched almonds, chopped

  • 15g walnuts, chopped

  • Pinch of smoked paprika

  • 1 small handful flat-leaf (Italian) parsley, washed and chopped

  • 1 small handful mint, washed and chopped

  • Freshly ground black pepper

  • Salt to taste

How to make Courgette Salad With Ajo Blanco Dressing & Spiced Nuts

For the dressing, first soak the bread in water for 5 minutes. Drain the bread, then place in a blender with the almonds, garlic, vinegar, and 120ml the olive oil. Gradually add the cold water and blend on high for 30 seconds, or until a smooth purée forms. Add salt to taste, then set aside in a bowl until serving time.

Preheat the oven to 177°C

On the stove, heat a ridged grill pan or grill to high, until slightly smoky.

Coat the cut sides of the courgette pieces with 80ml the olive oil. Place them on the ridged grill pan and cook them, turning now and then, until they are branded all over. Place on a baking tray and finish in the oven for another 3–5 minutes-you want to cook them through, but leave a bit of texture and crunch to the courgette. Once cooked, set aside and keep warm.

Place the nuts and remaining olive oil in a small saucepan over medium heat and warm through until fragrant. Transfer the nuts to a bowl, then season with the paprika and salt to taste.

To assemble the dish, place the warm courgette in a large mixing bowl, along with the herbs and nuts, and stir gently to combine. Season with salt to taste and freshly ground black pepper if needed.

Dollop most of the dressing around the bottom of your serving dish, then arrange the courgette salad on top. If desired, drizzle some more dressing on top for that creamy, nutty flavour and texture.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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