Simple salad with mango and zucchini

Delicious, light, low-calorie and easy to cook! You can cook on weekdays and on a festive table, but for a small company, since the salad is very beautiful only immediately after serving. Ladies prefer it more, it is very good on fasting days. Vegetables are in perfect harmony with fruits and contain a lot of fiber, which is good for digestion, can easily replace an evening meal.

BLUE-EYED

Recipe author

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Composition / ingredients

servings:

Mango

0.5

Onion (Red salad small onion)

Zucchini (1/3 or slightly more)

0.33

Tomatoes (small, fleshy)

Cucumbers (small, salad)

Apples (small, sweet and sour)

Bell pepper

0.5

Refueling:

Vegetable oil (Can be unrefined salad or olive, according to preference)

Lemon juice (or 1h.l. table 9% vinegar)

Sugar

Ground black pepper

to taste

Salt

to taste

For sprinkling:

Hard cheese (Russian)

Sesame

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 33 % 5 g

Carbohydrates 53 % 8 g

85 kcal

GI: 63 / 25 / 13

Step-by-step cooking

Cooking time: 30 min

Step 1:
Prepare food, vegetables and fruits thoroughly wash.
Step 2:
Refueling: - Squeeze 2h.l. lemon juice, mix with 1h.l sugar, add a couple of tablespoons of vegetable oil - stir well. I add salt and pepper directly to the salad.
Step 3:
Cut onion into thin feathers, vegetables and apple into strips, mango into thin plates. If the tomato is juicy, remove the core and do not use it.
Step 4:
In a deep salad bowl, add salt to all the slicing and mix gently. Add a dressing of oil and lemon juice.
Step 5:
Since mango is very tender, we add it last when serving portions, slices on top.
Step 6:
Lightly pepper and a little straight into the salad bowl, rub the cheese finely on top.
Step 7:
Sprinkle with sesame seeds and That's It! An excellent, light salad is ready!