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Asian zucchini salad on a blue plate with zucchini flowers and coconut flakes on the side.
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5 from 1 vote

Asian Zucchini Salad with Green Mango

This Asian Zucchini Salad will impress your guests with its wonderfully refreshing summer flavours and will also use up your summer zucchinis all in one fell swoop! Partnered here with tart green mangoes, zucchini flowers and coconut - divine!
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Salad
Cuisine: Asian Inspired
Keyword: paleo, vegan, vegetarian, whole30
Difficulty: Easy
Diet: Low Carb, Paleo, Vegan, Vegetarian,, Whole30
Servings: 4 as a side
Calories: 266kcal

Equipment

  • Julienne Peeler or Mandoline / V-Slicer

Ingredients

For the salad…

  • 2 medium dark green zucchini (280 grams, 3 cups julienned)
  • 6 flowers curcubit flowers (either pumpkin, squash or zucchini/courgette)
  • 1 small green mango (raw)1 (approximately 300 grams or 1 ½ cups julienned)
  • 1 cup coriander (cilantro) (chopped, approximately 1 small bunch)
  • 2 cups Asian mint (leaves only)
  • ¼ cup coconut flakes (unsweetened)
  • Sea salt and cracked black pepper

For the vinaigrette…

  • 2 tablespoons MCT or melted coconut oil
  • 3 tablespoons olive oil
  • ¼ cup lime juice
  • ½ teaspoon sweetener, either honey or maple syrup (Optional, you may need it if your mango is too tart)

Instructions

  • Wash and trim your zucchini, peel your green mango then cut them both into julienne using a sharp knife, julienne slicer or with the julienne attachment on your mandoline slicer. (Alternatively you can coarsley grate them).
  • Gently cut your flowers into strips with a small sharp knife.
  • Wash your mint and coriander (cilantro) under cold running water, shake to remove excess water, then strip the mint leaves from the stems. Cut off the coriander stems, and roughly chop.
  • Transfer everything to a large mixing bowl and add the coconut flakes. Taste your salad before adding the dressing then if your mango tastes too tart add the sweetener to your dressing.
  • Add all the vinaigrette ingredients to a glass jar, season with salt and pepper and shake until emulsified.
  • Season your salad with salt and pepper, pour the dressing over your salad and toss until well combined. Taste and adjust seasonings according to your taste,
  • Arrange in a salad bowl and serve.

Video

Notes

  1. Available from Asian Greengrocers or you can use a firm unripe mango instead.

Nutrition

Calories: 266kcal | Carbohydrates: 20g | Protein: 3g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 18mg | Potassium: 507mg | Fiber: 5g | Sugar: 13g | Vitamin A: 2214IU | Vitamin C: 53mg | Calcium: 81mg | Iron: 2mg