Probably, you will be surprised to learn that one of the most popular summer vegetables - zucchini, you can eat even in raw form. Moreover, raw zucchini have an unobtrusive and very pleasant taste, an interesting texture, are easily digested and give you much more than their own benefit, rather than after heat treatment.
Salad from raw zucchini - recipe
Ingredients:
- zucchini - 470 g;
- boiled chickpeas - 1 1/2 st .;
- purple onion - 35 g;
- sweet pepper - 70 g;
- garlic teeth - 2 pieces;
- lemon juice - 30 ml;
- Balsamic vinegar - 30 ml;
- fresh herbs (mint, basil, oregano).
Preparation
Sweet violet onions and peppers slice thin semicircles, and zucchini - semicircles. Mix the prepared vegetables with boiled chickpeas, put them in a salad bowl along with fresh herbs. Prepare a simple dressing from chopped garlic, lemon juice and balsamic. For flavor and softness in sour sauce you can pour a little oil. Ready salad can be sampled immediately, but it is better to cook it at least 6 hours before serving so that the vegetables are soaked with sauce and slightly marinated.
Salad from young raw zucchini
Ingredients:
- young zucchini - 120 g;
- young carrots - 120 g;
- a handful of bean sprouts;
- purple cabbage - 140 g;
- feathers of green onions - 3 pieces;
- green fresh parsley;
- 1/2 lemon juice;
- soy sauce - 10 ml;
- vegetable oil - 15 ml;
- garlic cloves - 1 pc.
Preparation
Cut the squash and carrots with thin straws, mix the vegetables with the chopped cabbage leaves and bean sprouts. Supplement the fresh mixture with herbs and start refueling. For filling, whip the lemon juice with soy sauce, chopped garlic dough and vegetable oil. Pour the dressing salad and immediately serve it.
Raw courgette salad with honey
Ingredients:
- zucchini - 360 g;
- cherry tomatoes - 2 handfuls;
- radish - 70 g;
- a bunch of basil leaves;
- wine vinegar - 15 ml;
- Dijon mustard - 10 g;
- honey - 5 g;
- lemon juice - 15 ml;
- olive oil - 30 ml.
Preparation
Zucchini slice thin strips along so as to get a long noodle. Sprinkle the squash noodles with salt and leave for half an hour to allow the vegetable to release excess liquid. Squeeze the noodles and put it in a salad bowl along with half of cherry tomatoes and thin circles of radish. Supplement vegetables with basil leaves and start filling. For refueling mix the lemon juice with olive oil, honey and mustard - it's ready! Refuel the dish and admire the summer on a plate.
Raw courgette salad with Korean carrots and chicken
Ingredients:
- zucchini - 210 g;
- carrots Korean - 80 g;
- red cabbage - 90 g;
- a handful of bean sprouts;
- sweet pepper - 60 g;
- fresh cucumber - 90 g;
- feathers of green onions, coriander leaves - to taste;
- garlic teeth - 2 pieces;
- peanut oil - 70 g;
- soy sauce - 60 ml;
- water 60 ml;
- maple syrup - 60 ml;
- lime juice - 55 ml;
- grated ginger - 1 tsp.
Preparation
Rub zucchini and fresh cucumber, wring out the vegetables from excess moisture and mix with Korean carrots, half-rings of sweet pepper and greens. Whip peanut butter with water and maple syrup. Supplement the dressing with ginger, lime juice and garlic paste. Season the dish, mix and taste.
Raw salad with cucumber
Ingredients:
- zucchini - 120 g;
- tomato - 80 g;
- fresh cucumber - 80 g;
- Greek yogurt - 40 g;
- lemon juice - 15 ml;
- fresh fennel - 1 teaspoon;
- garlic chives;
- Ground cumin and coriander - by pinch.
Preparation
Slice the cucumber and squash along a thin strips to make a vegetable "noodles." Add the tomatoes. For refueling, combine the yogurt with lemon juice, dill, chopped garlic, cumin and coriander. Season the salad with yogurt sauce and serve.