Raw zucchini salad recipe with ‘ricotta’, cannellini beans and preserved lemon dressing

In Nutrition

Author of Vegan(ish), Jack Monroe shares a salad recipe that will impress your plant-based and meat-eating friends alike. 

This simple salad is light and refreshing, ideal for a simple lunch or side dish, or can be extended into a larger meal by tossing with warm or cold pasta

Serves 2


  • 400g tin of cannellini beans
  • A few big handfuls of fresh mixed salad leaves
  • 2 green zucchini
  • A few tbsp vegan ricotta
  • A few stalks mint or basil, leaves only


  • 1 preserved lemon
  • 1 fat clove of garlic
  • 3 tbsp red-wine vinegar
  • 5 tbsp light cooking oil
  • Sea salt and freshly ground black pepper

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For the dressing

  • Finely mince the preserved lemon into tiny pieces, by slicing it thinly then chopping the thin slices with a large, heavy chef’s knife.
  • Transfer to a small, clean jar with a tight- fitting lid. Grate in the garlic, using the small holes on a box grater, or very finely slice it.
  • Measure in the vinegar and then the oil, and season. Screw on the lid and shake vigorously to emulsify and rough-up the lemon and garlic.

For the salad

  • Drain the cannellini beans and thoroughly rinse, then tip into a small mixing bowl. Douse with most of the preserved lemon dressing and toss well. Set aside.
  • Line the bottom half of a serving bowl with a few generous handfuls of the salad leaves. Top and tail the zucchini and, using a vegetable or julienne peeler, peel the zucchini into fine, long strips from top to bottom.
  • Scatter the zucchini on top of the salad leaves. Add the dressed beans. Dot with tablespoons of vegan ricotta and finish with the remaining dressing, mint or basil leaves, and a generous grind of black pepper to serve.

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