Zucchini Salad

2 servings

25 minutes

An ideal summer salad that, thanks to the year-round juicy zucchini lying in supermarkets, can be prepared at any time. The main thing is that they are small, ringing and juicy.

Energy value per serving

• Calories: 356
• Proteins: 12.2g
• Fats: 26.9g
• Carbohydrates: 15.1g

Ingredients

• Young zucchini: 2 pc
• Fresh mint: 2 sprig
• Sunflower seeds: 15 g
• Feta cheese: 100 g
• Lemon: 0.5 pc
• Unrefined sunflower oil: 20 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare all the ingredients.

2. Wash the zucchini, cut into strips with a vegetable peeler. It's better not to use the core.

   Required ingredients:

   • Young zucchini: 2 pieces

3. Mix fragrant sunflower oil with lemon zest and juice, salt, and pepper.

   Required ingredients:

   • Unrefined sunflower oil: 20 ml
   • Lemon: 0.5 piece
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Roast the seeds in a dry pan.

   Required ingredients:

   • Sunflower seeds: 15 g

5. Crumble the feta by hand.

   Required ingredients:

   • Feta cheese: 100 g

6. Tear the mint leaves.

   Required ingredients:

   • Fresh mint: 2 sprigs

7. Place the strips of zucchini on a serving plate.

   Required ingredients:

   • Young zucchini: 2 pieces

8. Garnish with feta and mint.

   Required ingredients:

   • Feta cheese: 100 g
   • Fresh mint: 2 sprigs

9. Pour dressing over the salad.

   Required ingredients:

   • Unrefined sunflower oil: 20 ml

10. Serve with roasted seeds.

    Required ingredients:

    • Sunflower seeds: 15 g