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.
Calories356kcal
Proteins12.2grams
Fats26.9grams
Carbohydrates15.1grams
Baby courgettes
2
pc
Fresh mint
2
sprig
Sunflower seeds
15
g
Feta cheese
100
g
Lemon
0.5
pc
Salt
to taste
Ground black pepper
to taste
1
Prepare all the ingredients.
2
Wash the zucchini, cut into strips with a vegetable peeler. It's better not to use the core.
- Baby courgettes: 2 pieces
3
Mix fragrant sunflower oil with lemon zest and juice, salt, and pepper.
- 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.
- Sunflower seeds: 15 g
5
Crumble the feta by hand.
- Feta cheese: 100 g
6
Tear the mint leaves.
- Fresh mint: 2 sprigs
7
Place the strips of zucchini on a serving plate.
- Baby courgettes: 2 pieces
8
Garnish with feta and mint.
- Feta cheese: 100 g
- Fresh mint: 2 sprigs
9
Pour dressing over the salad.
- Unrefined sunflower oil: 20 ml
10
Serve with roasted seeds.
- Sunflower seeds: 15 g
