Courgette, green bean, and walnut salad with lemony mint dressing

I love this comforting and healthy plant-based lunch. It will make you feel virtuous, and also full- the best combination. This is a great salad to have in August/ September because that’s when new potatoes, courgettes, and green/ runner beans all come out to harvest. This salad dressing will taste just as good without any fresh herbs, but mint or basil make it a bit different. I try to eat turmeric and flaxseeds every day for my own personal health reasons, which is why I’ve incorporated them here, but they’re optional.


1/2 courgette, spiralised or peeled into strips with a Y-shaped peeler

Handful green beans/ sliced runner beans

Handful walnuts, chopped or broken into pieces

3 cooked new potatoes, sliced


1 tbsp wholegrain or dijon mustard

1/2 lemon/ orange juice

2 tbsp olive oil

Salt and pepper

Few sprigs fresh mint leaves

1 tsp turmeric- optional, but provides colour to the dressing and has antioxidant properties

Optional: Salad leaves and sprinkle of flax/ pumpkin seeds for a nutritional boost


  1. Heat a large griddle pan, and toast the green/ runner beans and cooked potatoes for around 5 minutes.
  2. When the beans are darkened and potatoes hot, add in the courgette and the walnuts for another 5 minutes, or until cooked through.
  3. Whisk the oil, mustard, lemon, mint and turmeric together and season to taste.
  4. Serve warm alone or with a salad and some flaxseeds or pumpkin seeds sprinkled on top.

One Comment Add yours

  1. Wow this is amazing! The dressing is so unique and delicious! Following your blog for more great recipes. Thanks for sharing! I recently made flan and it was fantastic. Here is the recipe if you’d like to give it a try too 🙂

    Liked by 1 person

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