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Salad of fresh raw zucchini

Fresh Raw Zucchini Salad

A treasure trove of micro- and macronutrients. A mix of health and flavor. Somehow, over the years, raw cucumbers have become totally normal for us. But zucchini we're used to cooking before eating. And yet both vegetables come from the same family - the gourds.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Young zucchini

Vegetable oil (unrefined)

Red wine vinegar

Lemon juice

Garlic

Honey

Salt

Ground hot pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 1 g

Fats 58 % 11 g

Carbohydrates 37 % 7 g

126 kcal

GI: 57 / 0 / 43

Cooking method

Cooking time: 15 min

Step 1:

First, let's make the dressing. In a small bowl, mix the unrefined (fragrant) sunflower oil and red wine vinegar.
Step 2:

Peel the garlic and press it through a garlic press or grate it on a fine grater. Add the garlic to the bowl along with the honey. Squeeze in the lemon juice. Mix the dressing thoroughly.
Step 3:

Wash the young raw zucchini and pat it dry with a paper towel. To garnish the salad, you'll need a few paper-thin rounds of zucchini. Arrange them in an overlapping ring on a serving plate.
Step 4:

Next, using a vegetable peeler, shave the yellow zucchini into thin, long strips.
Step 5:

Then shave the green zucchini the same way.
Step 6:

Do the same with a regular green zucchini. Now for the best part: arrange the vegetable ribbons beautifully on the plate over the ring of zucchini rounds. Salt and pepper the salad, drizzle with the dressing, and serve.

This salad should be made only with young zucchini, whose skin and seeds haven't yet turned tough. Instead of just drizzling the salad with dressing, you can marinate the zucchini ribbons in it beforehand, say for a couple of hours. I didn't do that, because I wanted to taste the zucchini in its natural state. Young raw zucchini is fairly neutral, with a slightly sweet taste. Instead of fragrant sunflower oil, you can use any other vegetable oil: olive, sesame, or pumpkin. I think you could safely add grated raw carrot or, say, red cabbage to a fresh salad like this. You can sprinkle sesame seeds or flaxseed on top - it only enriches the flavor and makes the salad even healthier. To anyone used to hearty mayonnaise salads, a light salad like this will probably seem strange. It's meant for other people - vegans, vegetarians, those watching their weight, and anyone open to experiments and new flavors. Enjoy!