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chimichurri courgette salad in a wooden bowl

Chimichurri Courgette Salad

  • Author: Elizabeth Chloe
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Lunch
  • Method: Knife Skills
  • Cuisine: South American


This Chimichurri Courgette Salad recipe would be great for your next barbecue. Ideal as a side to grilled meats or just on its own!



For the chimichurri dressing

  • 30g parsley, finely chopped
  • 2 tbsp fresh oregano, finely chopped OR 1 tsp dried oregano
  • 4 garlic cloves, minced
  • 1 red chilli, finely chopped
  • 1 tsp salt
  • 120mls olive oil
  • 2 tbsp red wine vinegar
For the salad
  • 2 courgettes
  • 1 400g tin green lentils, liquid drained
  • Handful spinach, roughly chopped


  1. To make the chimichurri: mix the parsley, oregano, garlic, chilli and salt with the olive oil and red wine vinegar. I like to put it all in a jar and shake it up to mix it well.
  2. Leave the dressing to sit for at least half an hour to allow the flavours to release into the oil and create a really flavoursome chimichurri.
  3. To make the salad: Use a vegetable peeler (I swear by the OXO Good Grips Y Peeler)to peel the courgette into thin strips, discarding the core. Add in the lentils and spinach and 2-3 tablespoons of the chimichurri dressing. Toss everything together and serve with grilled meat or fish, or just enjoy it on its own!


  • This salad is best eaten immediately to avoid the courgette becoming soggy.
  • Extra Chimichurri can be stored in an air tight container for up to two weeks.

Keywords: Chimichurri Courgette Salad, Courgette Salad, Chimichurri Recipe, Summer Salad, Side Salad

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