Print Recipe

Raw courgette salad with Västerbotten

Course: Side Dish
Cuisine: Swedish
Servings: 2


  • 2 courgettes
  • 1 bunch of rocket (or leaves of choice – although stronger flavours work well)
  • 50 g Västerbotten cheese
  • 50 g almonds

Simple dressing

  • 1 tbsp red wine vinegar
  • ½ tbsp balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • salt
  • pepper


  • Toast the almonds lightly. Shave the courgettes into thin strips length ways – this is best done using a mandolin (the slicer, not the musical instrument) or even a flat metal cheese slicer. The strips need to be quite thin.
  • Add the courgette to a big bowl, add the salad leaves and mix gently. Add the cheese and fold again.
  • Make the dressing by combining the vinegars and oil in a bowl, whisk well, season with salt and pepper. Dress the salad (you may have too much dressing for your taste – this salad doesn’t really need much, so you can reserve the rest for next time).
  • Arrange on a serving plate, scatter with toasted almonds and serve immediately.