Quick and healthy courgetti and butterbean salad recipe

This healthy vegetarian salad from nutritional therapist Angelique Panagos is packed with flavour and only takes 10 minutes to prepare

Go to the profile of Ellen Tout
Aug 03, 2016

Serves 4


2 heads romaine lettuce, shredded

400g can butter beans, rinsed

4 courgettes or 400g courgette

3 lemons, juiced

2 shallots, finely diced

50g fresh basil

2 tbsp sunflower seeds

50g pine nuts

100ml olive oil

Cracked black pepper

Sea salt


Place the butter beans in a saucepan of hot water and bring to the boil. Reduce the heat and simmer for 2-3 minutes to soften. Drain and allow to cool.

Using a spiralizer, prepare your courgetti. To do this, use the spiralizer’s thin noodle attachment; connect the raw courgette to the ‘teeth’ at the end, before turning the handle to push the courgette through the blade. If you don’t have a spiralizer, you can use a peeler to create long thin slices of courgette, similar to a courgette tagliatelle pasta.

Bring a saucepan to the boil and drop the courgetti into the saucepan to simmer for 1-2 minutes. Drain and allow to cool.

Place the romaine lettuce, butter beans, shallots and courgetti into a large salad bowl.

Next, use a blender to combine the fresh basil leaves, lemon juice, pine nuts and olive oil until you reach a smooth creamy, consistency.

Drizzle the dressing over the salad and sprinkle with the sunflower seeds to garnish.

Find out more about Angelique Panagos here.

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Ellen Tout

Psychologies features writer and digital editor, Psychologies

I am a freelance journalist and writer, working primarily as Psychologies digital editor and features writer. I love the outdoors – walking with my dog, hiking, swimming, camping – and this has fuelled my passion for sustainable and eco-friendly living. I am currently writing a monthly 'Eco Worrier' column for Psychologies. Follow me on social media, and in the magazine, for more.


Go to the profile of Ellen Rowlands
Ellen Rowlands over 3 years ago

Looks delicious