Italian Zucchini Salad: Nutritious, Light and Tasty

Italian Zucchini Salad: Light, nutritious and full of flavor. Perfect as a healthy appetizer or side dish: try it

A light and tasty salad that combines courgettes with dried tomatoes and walnuts: a light solution and perfect as an appetizer or side dish

Recipe for 4 people.

Classic (no restrictions), Gluten Free, Vegetarian

Preparation: 00:45

Interval: 00:00

TOOLS

1 cutting board(s), 1 grill(s) (or another of your choice), 2 bowls, 1 spatula(s), 1 potato peeler (optional)

EQUIPMENT

conventional

METERS

cup = 240 ml, tablespoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for the zucchini salad:

– 2 units of courgettes, sliced ​​lengthwise

– olive oil to taste – a drizzle, for grilling

– 6 pieces of preserved sun-dried tomatoes, chopped (save the olive oil if desired)

– 2 tablespoons of walnuts

– 2 stalks of chopped green onion (including the white part)

– dried oregano to taste ^THE

– salt to taste

– pepper to taste ^THE

Ingredients for the dressing (zucchini salad):

– 4 tablespoons of extra virgin olive oil

– 1/2 unit of lemon (juice)

– sugar to taste (a pinch)

– 2 teaspoons pesto – see recipe (or pesto)

PREPARATION:

1. Separate the utensils and ingredients for the recipe.
2. For this recipe, pesto was used as a condiment: it can be purchased, but if you wish, you can prepare it. Here.
3. Wash the courgettes and spring onion stalk thoroughly.
4. Wash and cut the courgette(s) into thin slices lengthwise. This can be done with a knife or a potato peeler.
5. Chop the dried tomatoes and the spring onion, including the white part.
6. Chop the walnuts and, if you like, toast them lightly in a pan to intensify their flavour.

PREPARATION:

Zucchini Salad – Zucchini:

1. Grease a skillet or grill with a drizzle of olive oil and heat over medium heat.
2. Arrange the zucchini slices in the pan or on the grill, season with salt and pepper, and brown them for 2-3 minutes per side, until they are lightly browned and soft.
3. Place the zucchini slices in a bowl and set aside.
4. Repeat steps 2 and 3 above until you run out of slices.

Zucchini Salad – Dressing Preparation:

1. In another bowl, mix the pesto with the lemon juice, olive oil (if you want a more intense flavor use sun-dried tomato oil) and a pinch of sugar.
2. Mix well until the sauce is smooth.

Zucchini Salad – Mix of ingredients:

1. Add the chopped dried tomatoes, walnuts and chopped spring onion to the sauce and mix gently.
2. Season with salt and pepper if necessary.
3. Wrap the courgette slices with the other ingredients.

FINALIZATION AND ASSEMBLY:

1. Refrigerate the zucchini salad for 30 minutes to 1 hour before serving to allow the flavors to blend.
2. Transfer to serving dish or place directly on plates.
3. Lighten with a drizzle of olive oil before serving. Serve with leaves of your choice, grilled or even toasted, as an appetizer.
4. This salad can be stored in the refrigerator for up to 3 days.

a) This ingredient/s may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac subjects, even in small quantities, can cause various reactions. Therefore, we always recommend reading the labels of this ingredient/s and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Want to make this recipe? Go to the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.