Summer is a wonderful time of the year when all sorts of beautiful and delicious things start growing in the garden. One such thing is the edible zucchini flower (also called a courgette or squash blossom). A delicacy, most frequently served stuffed and fried, but not many people know you can eat it raw as it is, and it’s actually more flavoursome that way.
If you see one of these beautiful things at your local organic market next time, give it a try and decorate any dish with it!
About zucchini blossoms
A little biology lesson: if your flower comes with a baby zucchini attached – that’s the female blossom (it’s a little prettier) and if it doesn’t, then it’s the male blossom.
They are best eaten right after you buy them, but they will keep in the fridge for a few days (un-stuffed).
Why eat a courgette flower? Well it’s pretty, fun, yummy and it’s a nice variation to your usual salads!
Ingredients for the courgette flower salad
Equipment: blender or food processor, spiraliser (optional)
For the salad:
- 1 cup mixed salad of choice
- 1 medium cucumber
- 1/4 cup broccoli florets
- 8 cherry tomatoes
- 1-3 zucchini flowers (with baby zucchini attached)
- Dehydrated macadamia cheese (optional topping)
For the flower / blossom stuffing:
- 1/2 cup almonds (soaked) or macadamia nuts
- 1/2 water
- 1/4 avocado
- 4 sundried tomatoes (soaked)
- 1 tsp. curry powder
- 1/4 tsp. salt
- 1 tbsp. raisins (optional)
- 1 tsp. lemon (optional)
- Olive oil
- Your favourite herbs
- Dried onion powder
How to make a raw vegan squash blossom salad
- Put a bed of salad leaves onto a plate.
- Using a spiraliser, cut a whole cucumber into thick spirals and place them over the salad. Alternatively, if you don’t have a spiraliser, cut the cucumber into thin strips using a potato peeler.
- Cut the cherry tomatoes into quarters and broccoli into small florets and place around the cucumber.
- Prepare the zucchini flower(s) by making sure there are no bugs inside and take out the pistil attached to the base of it.
- Blend all of the flower stuffing ingredients in a high speed blender and stuff the zucchini flower(s) with a few tea spoons of it (be very gentle with the petals when opening it).
- Sprinkle a few herbs and olive oil onto your salad if you wish.
- Place the filled flower on top of the salad and serve right away.
You don’t really need a dressing for this salad as it’s “hidden” in the zucchini flower and will go all over the salad once you start eating it.
You can make this with as many zucchini flowers as you wish, or even serve the flowers as a starter dish on their own.