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Young zucchini salad

0
430
Kitchen European
Calorie content 51.7 kcal
Portions 2 port.
Cooking time 30 minutes.
Proteins * 3.9 gr.
Fats * 2.2 gr.
Carbohydrates* 5 gr.
* per 100 gr. product
Young zucchini salad
Content

An unusual fresh summer salad of young zucchini, zucchini, beets and fish will come to the rescue in the summer when you don't want to spend a lot of time at the stove. It is seasoned with a sauce based on pesto, olive oil and lemon juice.

Ingredients

Cooking process

step 1 out of 6
The zucchini zucchini should be so young and fresh that they can be eaten with the skins. Wash the vegetables, peel the carrots and beets.
step 2 out of 6
Grate the carrots on a Korean grater with thin strips.
step 3 out of 6
Grate the beets in the same way.
step 4 out of 6
Cut zucchini and zucchini into slices using a vegetable peeler. Cut lightly salted trout into small slices.
step 5 out of 6
To make the dressing, you need to mix pesto, the juice of one lemon, olive oil and pepper, and salt.
step 6 out of 6
Put the vegetables on a plate, send the greens from the salad mix there. Arrange pieces of trout, pour over the dressing sauce and decorate with mint leaves.

Bon Appetit!

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