Salad of fresh raw zucchini

A storehouse of micro- and macroelements. A mix of benefits and taste. Somehow, historically, raw cucumbers are in the order of things for our mentality. But we are used to heat-treating zucchini before use. Meanwhile, both one and the second vegetable come from the same family - pumpkin.

UnicornSteak

Recipe author

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Composition / ingredients

servings:

Young zucchini

Vegetable oil (Unrefined)

Red wine vinegar

Lemon juice

Garlic

Honey

Salt

to taste

Ground hot pepper

to taste

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

Step-by-step cooking

Cooking time: 15 min

Step 1:
To begin with, I suggest preparing a dressing, that is, a dressing. In a saucepan, mix unrefined (fragrant) sunflower oil and red wine vinegar.
Step 2:
Peel the garlic and pass it through a press or grate it on a fine grater. Put garlic in a saucepan and add honey. Squeeze out the lemon juice. Mix the dressing thoroughly.
Step 3:
Wash and dry the young raw zucchini with a paper towel. To decorate the future salad, you will need several thinnest circles of zucchini. Lay them out in a ring overlap on a serving dish.
Step 4:
Next, using a vegetable peeler, cut the yellow squash into thin long strips.
Step 5:
Then slice the zucchini squash.
Step 6:
Do the same with an ordinary green squash. The most pleasant thing remains: beautifully put vegetable slices on a plate on top of a ring of zucchini. Season the salad with salt and pepper, pour over the sauce and serve.

Such a salad should be prepared exclusively from young zucchini. In which neither the skin nor the seeds have yet had time to become tough.
Instead of just pouring sauce over the salad, zucchini slices can be pre-marinated in it for, say, two hours. I didn't do that because I wanted to taste the zucchini in its original taste.
Young raw zucchini are quite neutral, with a slightly sweet taste.
Instead of fragrant sunflower oil, you can use any other vegetable oil: olive, sesame, pumpkin.
I think that in such a fresh salad you can safely add grated raw carrots or, for example, red cabbage. You can sprinkle sesame seeds or flaxseed on top. This will only enrich the taste and saturate the salad with even greater benefits.
For those who are used to nutritious mayonnaise salads, such a light salad will surely seem strange.
It is intended for other people - vegans, vegetarians, for those who follow the figure, as well as for people who are open to experiments and new taste sensations.
Bon appetit!