Elodie's sexy and too easy mint-zucchini salad

Salade Courgettes Menthe

It's an insane recipe that you prepare in 10 minutes, watch in hand that I stole from my lover's mom. An ultra-fresh salad that makes everyone agree: the little ones, the vegetarians, the demanding ones, the girls on a diet… Everyone asks me after having tested it.



For 4 people.


1 large sprig of fresh mint or dill

6 to 8 zucchini

3 beautiful eggs
Optional: a nice fresh goat cheese or a burrata




  • Peel the zucchini with the peeler. Cut them in half. Then slice into a 1 cm thick half-moon.


  • Cook in boiling water for about 5 minutes to keep the zucchini spirit al dente. Drain and absorb the water with paper towel.


  • Cook the eggs in boiling water for 5 minutes. Shell them. Then mash them with a fork in mimosa mode.


  • Meanwhile, prepare a mustard vinaigrette : 1 large tbsp. mustard + 2 tsp. tablespoon of vinegar + 4 tbsp. tablespoons of olive oil.


  • Wash and chop the mint or dill .


  • In a long dish: place the zucchini, cover nicely with mimosa eggs and mint on top. Salt and pepper. Film and set aside in the fridge.


  • Just before serving to table, pour the vinaigrette with beautiful salad servers.


  • Serve together on a small dish to share or goat burrata well salted and peppered with a dash of olive oil and a good country bread for saucer.

Also discover Véronique and Pimm's simple steak tartare : the Royal Family's favorite summer cocktail .

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