Print Recipe
5 from 2 votes

Pea and courgette ribbon lemon salad with black pepper smoked salmon

A gorgeous, lemony side salad made with shelled peas, fresh courgette, watercress and peppery smoked salmon - perfect for summer days.
Prep Time20 mins
Cook Time3 mins
Total Time23 mins
Course: Salads
Keyword: courgette, salad, salmon, smoked salmon
Servings: 4
Author: Emily Leary


  • 1/2-1 tsp garlic puree
  • 1 tbsp olive oil
  • large pinch black pepper
  • small pinch salt
  • juice 1/2 lemon
  • 150 g shelled peas
  • 1 large courgette
  • 1 pack of watercress
  • 100 g cracked black pepper smoked salmon


  • In a large bowl, mix the garlic, lemon juice, black pepper, salt and olive oil.
  • Using a vegetable peeler, slice the courgette into long, thin ribbons and add to the bowl.
  • Cook the peas in a pan of boiling water for three minutes, then drain and plunge into ice water to stop them from over cooking. Drain again and add to the bowl.
  • Cover the bowl with cling film and leave to marinade in the fridge for 30 minutes.
  • Layer watercress at the base of a large salad bowl.
  • Lift the courgettes and peas out of their dressing and into the salad bowl.
  • Top with torn strips of the John Ross Jr salmon.
  • Dress with as much of the remaining dressing as you wish.