My favourite salad. Pretty as a picture.

Notice to those from the North American region: courgette = zucchini.

Firstly you need access to some good courgettes.

Good courgettes:
Can actually be attributed to some kind of growing environment like your friend's garden or an overpriced organic shop.

Bad courgettes:
Presented in more than two of packaging from a large supermarket. Gives you the sinister feeling they have been drilled out of acrylic in an industrial prototyping machine.

To make the salad:
Ideally, gather some yellow and green courgettes. Young ones so that the central bit with the seeds is firm. Simply top and tail the courgettes, retrieve your favourite potato peeler and peel strips off each courgette. You should be prepared for the double delight of an incredibly satisfying sensation as the peeler zips through the vegetable, and the surprisingly attractive result, which I might call a perfect little parallel line of nature's pigment if I was being pretentious. Talking of which did you know that the M25 was build on a bed of shredded Mills & Boon Books. Sandy Toksvig said so on the radio so it must be true.

Anyway. If you aren't eating the salad immediately then you could store the strips in cold water in the fridge. Don't dress the salad till it is on the table, in front of hungry people. When ready, mix a dressing from:
-1 lemon, juiced
-1 teaspoon sugar
-olive oil
-shredded fresh mint
-salt, pepper
teaspoon Dijon mustard

Enjoy!