Zucchini salad the easy way. Simple recipes for delicious salads from fresh zucchini

diets and healthy eating 26.10.2017

Dear readers, you must admit that we have to love zucchini for that - this versatile vegetable, from which the most different dishes, it has a delicate and mild taste, it can be combined with almost anything, and it is indispensable as a dietary product because it contains a minimum of calories.

But back in the 16th century, it was grown exclusively for the sake of large bright yellow flowers, and only seeds were used for food. Today we are happy to use this delicious product. However, many people know that it is fried, stewed and steamed. But not everyone knows that zucchini can be eaten raw. But it is fresh fruits that are most useful, and you can also cook something from them. So today we will try raw zucchini dishes.

The benefits of raw zucchini and their calorie content

In its raw form, nutritionists recommend eating young zucchini, whose seeds have not yet ripened. For the preparation of salads, it is better to use fruits 20-25 cm in size, and cook them together with a delicate peel. Ripe fruits and those that are stored for a long time do not lose their useful properties, but they are more suitable for dishes that require heat treatment.

The calorie content of raw zucchini is low - only 24 kcal per 100 g. And this is not surprising, given that it is 95% water. The remaining 5% includes:

lots of minerals- calcium, iron, phosphorus, magnesium;
trace elements, without which the body cannot do, - titanium, lithium, zinc, molybdenum;
vitamins of group B, as well as PP, A, C;
organic acids in a small amount;
cellulose involved in the work of the digestive tract;
simple carbohydrates or sugars.

Fresh zucchini does not contain fat at all, so it is recommended for overweight people. In the presence of such low-calorie product losing weight is much easier.

Its undoubted advantages include ease of preparation and good digestibility. Raw zucchini also cleans the intestines well.

Contraindications

However, there are some contraindications regarding zucchini. It should not be consumed raw:

people with allergies to pumpkin crops;
with a stomach ulcer and 12 duodenal ulcer, since vitamin C in the composition of the product irritates the mucous membranes;
in renal diseases, as it has diuretic properties;
on an empty stomach - the zucchini has a laxative effect;
children under 5 years of age who may have malfunctions of the gastrointestinal tract.

In other cases, nothing prevents us from adding dishes from raw zucchini to our menu. And now, together with my blog reader Irina Borodina, we bring to your attention recipes for raw zucchini salads with step by step photos. Irina often cooks such salads at home. We hope you enjoy them too.

Korean raw zucchini salad

Korean-style raw zucchini salad is delicious, but a little spicy, with spicy bitterness, which can be prepared as everyday dish or put on the holiday table.

Ingredients:

zucchini - 1 kg;
bell pepper - 1 pc.;
carrots - 1 pc.;
garlic - 1 head;
vegetable oil- 1 tbsp. l.;
coriander - 1 tsp;
red ground pepper- ½ tsp;
table vinegar - 1 tbsp. l.;
salt, sugar - to taste.

We rub the carrots on a Korean grater with straws (you can also use a regular grater). Zucchini cut into slices. They can not be peeled if the skin is thin. Remove the seeds from the peppers and cut into strips.

Mix vegetables and salt to taste. Leave for 20 minutes so that the zucchini give juice and become softer and softer. Squeeze the chopped vegetables, removing excess liquid, otherwise there will be a lot of juice in the salad.

Finely chop the garlic and add to the salad. We also add sugar, coriander, red ground pepper. We mix.

Dressing the salad a small amount vegetable oil to make the dish low-calorie. Mix and add table vinegar.

The salad should stand in the refrigerator for 1-2 hours so that the vegetables are well saturated with spices. After that, the dish is ready, try it!

The form of cutting is used differently - at the request or taste of the hostess. You can speed up the cooking process by adding special seasoning for Korean salads. This dish is allowed to stand for no more than 10 minutes.

Salad of raw zucchini with tomatoes

When guests arrive unexpectedly, dishes come to the rescue fast food, and then friends and relatives can be offered a salad of zucchini and tomatoes.

Ingredients:

1 medium-sized zucchini;
tomatoes - 2 pcs.;
eggs - 3 pcs.;
dill;
salt and mayonnaise - to taste.

We clean the zucchini and rub it on a coarse grater, cut the tomatoes into cubes. Finely chop the onion. Proteins are separated from the yolks and chopped. Mix all ingredients and salt. We crumble the yolks, mix with mayonnaise and dress the salad with the resulting composition. Put on a dish and sprinkle with parsley. Ideal for cooking young zucchini.

Raw zucchini salad with cucumber

The recipe for raw zucchini salad with cucumbers is summer and easy option this dish.

Ingredients:

zucchini - 120 g;
tomato - 1 pc.;
cucumber - 1 pc.;
Greek yogurt- 40 g;
lemon juice- 1 tbsp. l.;
garlic - 1 clove;
fresh dill - to taste;
a pinch of ground coriander.

Cut the zucchini and cucumber into slices, add the chopped tomato. Mix everything thoroughly and prepare the dressing. For her, you need to mix yogurt and lemon juice, add dill, garlic, coriander here. Dress the salad and serve.

Greek yogurt gives a special touch of taste to the salad of zucchini and cucumbers. This is a filtered product sour taste and thick consistency. You can season the salad with sour cream, but the taste sensations will be different.

Salad of raw zucchini with carrots

The recipe for a salad of fresh zucchini in the summer version is called “From the Garden”. All vegetables can be harvested from the garden and this simple salad is quick to prepare.

Ingredients:

zucchini - 400 g;
carrots - 200 g;
cucumber - 200 g;
onions - 100 g;
sesame oil - 1 tbsp. l.;
greens - to taste.

Grate zucchini, carrots and cucumbers. You can finely chop them. Onion cut into rings. Chop the parsley and dill. We mix all the ingredients and add sesame oil, which gives the dish a peculiar flavor. You can use unrefined sunflower oil.

Zucchini salad with carrots is light, crispy and very healthy. It does not burden the stomach, saturating the body nutrients. You can see how it is prepared in the video.

Salad of raw zucchini with eggplant

Salad of zucchini and eggplant is interesting not only for its ingredients, but also for dressing. The combination of such little compatible vegetables as zucchini and eggplant gives the salad light mushroom taste.

Ingredients:

1 medium zucchini;
eggplant - 2 pcs.;
tomatoes - 3 pcs.;
chili pepper - 2 pcs.;
garlic - 1 clove;
white wine - 100 ml;
olive oil- 50 ml;
greens - to taste.

Dice eggplant, zucchini, tomatoes. Salt the eggplant and simmer for 1 minute, add tomatoes, chili peppers, oil, garlic to them and keep on fire for another minute. Add wine and remove from heat. Salt the zucchini in advance, let them stand and squeeze the juice. Mix with the rest of the ingredients, decorate with herbs and serve cold.

Salad turns out to be more high-calorie due to eggplant and a fairly large amount of oil. It is not suitable for those who are on a diet and trying to lose weight.

Salad "Magic"

This is a salad of raw zucchini with garlic, it consists of interesting ingredients and is prepared on the basis of the marinade.

Ingredients:

zucchini - 500 g;
garlic - 3-4 cloves;
honey - 1 tbsp. l.;
vegetable oil - 100 ml;
white wine vinegar - 1 tbsp. l.;
salt - 1 tsp;
greens - to taste.

We rub the zucchini, salt, mix and let stand for 30 minutes. Mince garlic and dill. We cut off the leaves of cilantro. Then we prepare the marinade: we combine vegetable oil, honey and wine vinegar. Add salt and pepper to it. We squeeze the zucchini, mix them with the marinade and herbs and leave for half an hour in the refrigerator so that the zucchini is saturated with the marinade.
The cooking process can be seen on the video.

Raw zucchini have a peculiar mild taste so they look great on any table. This salad is very tasty and summer-like light and fresh.

Young zucchini 1 piece
Garlic 1-2 cloves
Basil (preferably fresh) taste
Lemon juice to taste
Olive oil to taste
Salt to taste
Black pepper to taste
Chili pepper to taste

Be sure to rinse the zucchini itself, it should be small in size, with a soft skin and very small seeds inside.
Peel the garlic cloves and chop them with a knife.
Finely chop the basil leaves as well.
To squeeze the juice from a lemon, cut it in half and squeeze it with your hands, piercing the flesh with a fork.

Using a special paring/cutting knife, cut the zucchini into thin, flat strips. The thinner the better.

Top the sliced zucchini with lemon juice, olive oil, salt, black pepper, chili and garlic. Toss the salad with your fingertips so as not to break the thin slices of the vegetable, and then serve immediately ready meal to the table.

Serve raw zucchini salad as an accompaniment to hot meat, fish or poultry.

Recipe 2: Fresh Raw Zucchini Salad with Honey and Garlic

Delicious, crispy raw zucchini salad with fragrant honey-garlic dressing. It is advisable to eat it immediately, not leaving the next day.

1 zucchini
coarse salt,
50 gr. fragrant vegetable oil,
2 tbsp. lies. vinegar 9%,
2 hrs. honey,
3 tooth garlic,
ground black pepper, dill.

Thinly cut the zucchini into circles, sprinkle with 1 tsp. salt, leave for 30 minutes.

Make a refill:

mix oil, vinegar, honey, pepper, squeezed garlic, chopped dill, mix.

Squeeze the zucchini from the released juice, transfer to a dish and pour over the dressing.

Let it brew for another 20 minutes.

Recipe 3: Korean Raw Zucchini Salad

Zucchini - 2 pcs
Carrots (fresh) - 2 pcs
Bulgarian pepper (you can red and green in half) - 1 pc.
Garlic - 2 tooth.
cilantro
Salt (to taste)
Vegetable oil (for dressing) - 5-6 tbsp. l.
Vinegar (for dressing) - 2 tbsp. l.

Cut the carrot into thin strips. Of course, it is better and more convenient to do this with the help of a special shredder, but it is not available in the country, so I cut it with my hands.

Cut zucchini into strips too, a little thicker than carrots, if young, then right with the skin. Salt lightly. Raw zucchini has a sweetish taste, so you need to salt generously.

Pepper cut into strips. If there is no ostoy, then add ground red hot pepper to the salad.
As it turned out, we didn’t have garlic at the dacha, but jusai grows, it’s such a herb with a garlic flavor, so we added it.

Mix zucchini, carrots, peppers and cilantro, add seasoning for Korean salads. pour over wine vinegar(we had plum), about 2 tbsp. spoons.
Pour everything with hot vegetable oil (about 5-6 tablespoons).
Mix everything and let stand for 10 minutes, or you can not wait, but eat immediately.

Recipe 4: Raw Zucchini Salad with Cucumber and Carrots

Zucchini (or zucchini) - ½ pc. big
Carrot - 1 pc.
Cucumber - ½ pc. large (if small, then 1 pc.)
Iceberg lettuce - ¼ pcs. You can do without it or replace it with another type of salad.

For sauce:

sunflower seeds,
pink Himalayan salt
dried ginger,
lemon,
garlic,
spinach (or other greens such as parsley, green basil)
sesame (optional).

All vegetables should be cut into thin long strips:

Iceberg lettuce is chopped like cabbage, with a knife or a special grater.
We cut the cucumber with a knife.
Three carrots and zucchini (zucchini) on a grater for Korean carrot. If there is no grater, then cut with a knife, as thin as possible long strips.

I'm making sauce.

If the seeds are unpeeled, then we clean them. This is the longest step in the preparation of the sauce)

If there is time, then soak the seeds in water for several hours. Maybe overnight. If there is no time, then just skip this paragraph.

Soaking the seeds, firstly, makes them softer and subsequently it will be faster and easier to grind them in a blender. And secondly, when soaking seeds and nuts, unnecessary harmful substances, if they were in them, these are fertilizers, pesticides and other chemicals.

Next, place all the ingredients in a blender and beat until a homogeneous creamy consistency of the sauce. We add water gradually. First ½ cup. And then look at the consistency and top up as needed. It usually takes me about ¾ cup of water if the seeds have not been soaked and about ½ cup if soaked.

Option number 1-Mix the vegetables with the sauce.

Option number 2- Serve the sauce separately from the vegetables (in a gravy boat).

Choose the option that you like best!

Back in the 16th century in distant Mexico, zucchini was grown solely for the sake of seeds. The Italians were the first to eat their flesh. More than two centuries have passed since then, and today zucchini is a popular variety of pumpkin, which is widely used in cooking. Juicy fruits can be fried, stewed, marinated and even stuffed. Modern housewives very often prepare a salad of zucchini. This article lists some of the most interesting recipes this simple, delicious and healthy dish.

Salad from zucchini "Teschin tongue"

The zucchini is seasonal product which is almost impossible to find in the store in winter. In order to pamper their household and diversify the daily menu in the cold season, some housewives roll salads prepared in autumn into jars. In winter, such conservation diverge with a bang. One of the most popular options is the Mother-in-Law Tongue salad.

The name of the dish was not accidental. Firstly, zucchini for him are cut into thin, long strips and really resemble tongues. Secondly, the dish turns out to be quite spicy, like a mother-in-law's tongue (of course, in a figurative sense).

To prepare it you need:

2 kilograms of peeled zucchini pulp;
4 sweet peppers;
200 grams of sugar;
1 kilogram of tomatoes;
20 grams of salt;
2 heads of garlic;
1 pod of hot pepper;
230 grams sunflower oil;
10 grams of vinegar.

To make this salad, you need:

Carefully cut the zucchini into thin strips.
Grind the remaining vegetables (peeled garlic, peppers and all tomatoes) in a blender. Transfer this mixture to a saucepan.
Add salt, oil, sugar and vinegar to it.
Put the saucepan on the stove and bring its contents to a boil.
Introduce zucchini into this mass.
Simmer over low heat for 40 minutes.
Arrange another hot dish in sterilized jars, roll them up, and then wrap them well and wait for them to cool completely.

It turns out amazing salad from zucchini. Such a dish can decorate not only everyday, but even a festive table.

Delicious winter preparation

When it's cold outside and everything is covered with snow, sometimes you want to see at least a small particle of summer warmth on the table. It can be jam, compote or canned vegetables. But it is best to prepare a salad of zucchini for the winter. Juicy and very fragrant, it will cheer you up, as well as replenishes the human body with vitamins and useful minerals.

Take, for example, an option that requires:

1 kilogram of young zucchini;
10 grams of fine salt;
a bunch of fresh parsley;
1-2 grams of ground pepper (namely black).

Dear cooks, today I want to tell you the recipe for the most delicious, in my opinion,. I often cook this salad in spring and summer. As soon as fresh young zucchini appear on the market, I am happy to rush to cook this simple summer salad. It turns out very tasty: it can be eaten both hot and cold. This salad is also very healthy and very easy to prepare. I advise you to immediately prepare this spicy salad: I am sure that many of you will like its taste.

Ingredients:

zucchini (zucchini) the average size) - three pieces (approximately 700 grams);
walnuts- half a glass;
parsley - three tablespoons;
fragrant garlic - two cloves;
ground black pepper - according to your desire and taste;
salt - one teaspoon;
vegetable oil - 50 grams.

The most delicious zucchini salad. Step by step recipe

The first step in preparing a salad with zucchini and walnuts will be the preparation of zucchini.
We wash three small zucchini well with running water, dry them from moisture residues with a paper kitchen towel. On both sides, cut off the stem and tip.
Cut the zucchini into cubes (not small). If the zucchini is not young, then it is necessary to peel it from them and, if necessary, remove hard seeds.
Advice. I want to add a few words about the choice of zucchini for this spicy salad. I use zucchini. These zucchini are very tender and delicious pulp, soft skin. Such zucchini can be eaten after a minimum heat treatment or even raw. Therefore, for salads, they are ideal candidates. Plus, if you believe the treatises of nutritionists, zucchini contains fewer calories than regular zucchini. How to distinguish zucchini from ordinary zucchini? Zucchini most often has a dark green skin, sometimes with a random pattern on it, such zucchini is slightly smaller than simple zucchini. But, if you have not found zucchini in your market or store, do not be discouraged. Feel free to buy ordinary light green (light green) zucchini and cook a salad with them. You need to choose young zucchini, not sluggish and small in size. Nevertheless, it is believed that ordinary zucchini is most suitable for frying or stewing. Both types of zucchini are very beneficial for our health. They are well absorbed by the body and contain a large number of carotene and vitamin C. If you are on a diet, then this vegetable is simply indispensable in the diet. In people with a diseased liver, zucchini contributes to the separation of bile and the removal of harmful substances from the body.
So, let's continue to prepare a summer salad. Sliced zucchini is sent to a bowl.
Add a teaspoon of salt to them and mix well: the zucchini should be salted and give off excess moisture.
Pour the zucchini into a colander and leave for 30-40 minutes. During this time, excess moisture (zucchini juice) will drain into a bowl, and the zucchini themselves will be salted.
Walnuts must be finely chopped. The best way to do this is with a knife. It is not necessary to grind very finely in a blender: they should be felt in the salad and give a bright nutty taste.
Parsley leaves are washed with running water, blotted from moisture residues and finely chopped with a knife.
After 30 minutes, pour the zucchini into a mold, pour out the separated juice. We take a paper kitchen towel and blot our zucchini well from excess moisture.
Now we will fry the zucchini for the salad. To do this, we need a pan with the largest bottom diameter that you have. It is needed because zucchini should be fried in one layer. If you don’t have a wide frying pan, then you need to fry the zucchini in turn, in two stages.
Pour a little vegetable oil into the pan (most often I use refined sunflower or olive oil), and heat it up strongly.
We send zucchini to a hot frying pan and fry them over high heat for 4-5 minutes until they are browned.
We send the fried zucchini to a salad bowl.
Add parsley to them.
We squeeze two cloves of garlic through the press and also send them to the salad bowl. If you want to make the salad spicier, then add more garlic to your liking.
Lastly, add the chopped walnuts and mix well.

A simple summer zucchini salad is ready. It can be served as hot salad, or cold: focus on your mood and preference. My family loves more cold version and the neighbor loved the hot salad. Now she specially grows zucchini for this salad at her dacha: and supplies her and our family with zucchini - as a token of gratitude for such wonderful recipe. Also, a salad with zucchini and garlic goes well with chicken (or other meat) and potatoes. I sincerely hope that you will like the recipe: and you will cook it more than once in your kitchen. The team of the site "Very tasty" wishes you bon appetit. Cook with love!

Hello. And again I want to surprise you today with how many interesting and very tasty things can be prepared from ordinary zucchini. And if it is hardly possible to surprise anyone (although I still tried to do it in previous collections), then raw salads from this vegetable will be a surprise for many.

Meanwhile, this great salads. which will fit very well both in the system for weight loss and as light summer a snack on a hot day when you do not want any heavy food.

And there are a lot of options for preparing such a salad, and I offer you a selection of 9 of them, which, in my opinion, are very tasty and, at the same time, easy to prepare.

I draw your attention to the fact that in some cases you need to let the zucchini marinate in the dressing for a couple of hours. To make it more convenient, at the beginning I placed quick ways where you don't have to wait so long.

And one more thing: only young ones are suitable for salads zucchini - juicy and with unformed seeds.

Hard stale vegetables with large seeds will only ruin everything.

Salad of fresh zucchini with cucumbers and vinegar

I must say that these vegetables are very often used in pairs. And you will see this as you read the article. This is very successful flavor combination, which many ultimately prefer.

If you have never tried raw zucchini salads, then start with this one.

Ingredients:

Zucchini - 1 pc.
Cucumbers - 3 pcs
Onion - 1/2 piece
Garlic - 2-3 cloves
Dill - a small bunch
Wine vinegar - 2 tbsp
Grain mustard (French) - 1 tsp
Olive oil - 2-3 tbsp
Salt - to taste

Cooking:

1. For cooking, we need a special grater that cuts vegetables into the thinnest petals (slices). Without it, cutting vegetables will be extremely problematic.

In extreme cases, you can use a regular potato peeler. It will not be as convenient, but just as tasty and beautiful.

2. Peel the zucchini, cut off the tails, grate and put in a deep bowl. Add to it the onion, cut into half rings and vinegar. Mix thoroughly and let marinate for 10 minutes.

3. Meanwhile, we prepare the rest of the ingredients: we rub the cucumbers on the same grater, chop the garlic and herbs with a knife.

4. When all the ingredients are ready, combine them together, add mustard and vegetable oil, salt and mix thoroughly.

Ready. Enjoy your meal!

A simple recipe with raw zucchini for weight loss

If you are on a diet and do not know how else to diversify the menu low-calorie meals Well, this salad will come in handy. Yes, it has olive oil, but not much at all. And do not forget that fat in reasonable amounts must be in the diet. So, by all means, avoid it.

Ingredients:

Young zucchini - 2 pcs
Olive oil - 2 tbsp
Dried basil - 2 tsp with a slide
Lemon juice - 2 tbsp
Garlic - 2 cloves
Salt, pepper - to taste

Cooking:

1. Peel the zucchini, cut off the ends and cut into slices.

2. We prepare the dressing by mixing lemon juice in a glass with vegetable oil, dried basil, salt, pepper and garlic, squeezed through a press.

3. Add the resulting mixture to the zucchini, mix thoroughly and let it soak for 15 minutes.

Ready. Enjoy your meal!

Video on how to make a salad with tomatoes and cucumbers

AT summer season you can diversify recipes at the expense of others seasonal vegetables, such as cucumbers and tomatoes, so that it does not seem that only zucchini is on the menu.

Quick and tasty appetizer of fresh zucchini with sour cream

Not everyone likes vegetable oil as a salad dressing. This recipe is for them. Sour cream will be used as a dressing (although mayonnaise is great).

Ingredients:

2 fresh cucumbers
1 small fresh zucchini
1 bulb
2-3 garlic cloves
Parsley and dill greens
3-4 tbsp sour cream
Salt - to taste

Cooking:

1. Cut the peel from the zucchini and cut it into thin slices. We do the same with cucumbers and onions.

2. Pour sour cream into a bowl, add garlic squeezed out with a garlic press and mix thoroughly.

Everyone has a different degree of love for garlic, so before dressing the salad, try what happens - you may want to add a little more garlic.

3. Put the vegetables in a deep bowl in layers: first cucumbers, then zucchini and onions. Salt. Put sour cream and chopped greens on top.

Stir the salad before serving.

Ready. Enjoy your meal!

Step by step photo recipe for salad with zucchini, tomatoes and egg

A recipe with more complex ingredients, but at the same time tasty and satisfying. It is no longer for losing weight and can completely replace a lunch dish.

Ingredients:

Small young zucchini - 2 pcs
Strong tomatoes - 2 pcs.
Boiled eggs - 2 pcs
Green onion - 1 bunch
Greens - 1 bunch
Mayonnaise - 2 tbsp. heaped spoons
Lemon juice -2 tablespoons
Salt - 1 teaspoon
Pepper - to taste

Cooking:

1. Remove the peel from the zucchini, cut them into small strips and pour into a colander. Add 1 teaspoon of salt, mix and leave for 15 minutes.

This is necessary so that the vegetables release the juice and the salad does not turn out to be too watery.

2. Cut off the stalks of the tomato and cut into thin strips half a centimeter wide.

3. green onion cut into rings, chop the greens with a knife.

4. Combine tomatoes with herbs in a salad bowl, add diced tomatoes to them boiled eggs and lightly pepper.

5. We return to the zucchini. We put them on a paper towel, and blot them with another paper towel on top. In addition to moisture, the paper will also absorb excess salt.

6. We send the dried zucchini to a salad bowl, add mayonnaise and mix.

7. final touch Add lemon juice, mix again and you're done.

Enjoy your meal!

How to make a snack with fresh vegetables and cheese

lettuce comes from sunny Italy. He doesn’t need a lot of products at all, but he’ll have to run to the store for them, since it’s unlikely that they are constantly stored in someone’s refrigerator. But it's worth it.

Ingredients:

Young small zucchini - 6 pcs
Cheese - 120 g
Rucola - 100 g
Juice of 1 lemon
Olive oil
Salt pepper

Cooking:

1. Cut the zucchini into slices, put in a colander, add a teaspoon of salt and mix. Leave for 20 minutes for the vegetables to release their juice.

If the zucchini is really young, then they have a tender peel and it is not necessary to cut it off.

3. Then we mix the settled zucchini in a salad bowl (try if they are too salty - rinse in running water and dry with a paper towel), arugula leaves, dressing and mix well.

4. Break the cheese into small pieces and add to the salad just before serving it.

Enjoy your meal!

Korean salad recipe with fresh zucchini

And now we get to recipes that use raw zucchini, but it takes time for them to marinate in already ready salad. You will have to wait a couple of hours, but you will not be disappointed.

How to marinate vegetables with honey

Usually honey is used for pickling. I suggest you use honey for these purposes. It turns out original and interesting taste. Be sure to try.

Ingredients:

3 medium zucchini (500 - 700 grams)
1 tbsp salt
1 tbsp honey
1 - 2 cucumbers
1 bell pepper
1 bunch dill
4 - 5 garlic cloves
1 lemon

The preparation is very simple and unpretentious: you need to cut all the vegetables into not large strips, squeeze the garlic with a garlic press, and chop the greens. Then combine everything in a salad bowl, salt, add honey and mix.

You can also cut the lemon into strips, or simply squeeze the juice out of it.

After that, we remove the salad in the refrigerator to marinate and after 2 hours it is ready. Enjoy your meal!

Simple diet salad with raw zucchini and honey

But this is perhaps the simplest salad, which also fits perfectly into a healthy diet.

Ingredients:

2 young zucchini (500 - 600 grams)
1 bunch dill
3 - 4 garlic cloves
0.5 tsp salt

For refueling:

1 tbsp honey
0.5 tsp grape or apple cider vinegar
0.5 tsp sunflower oil

Cooking:

1. Cut the zucchini into slices using a vegetable cutter and put them in a salad bowl.

2. Salt, add chopped garlic and herbs. We mix.

3. Then pour in the dressing made from carefully mixed honey, vinegar and sunflower oil. You can add ground pepper if you wish. Mix everything very well and put the salad bowl in the refrigerator for 2 hours.

And you're done. Enjoy your meal!

As you can see, if you wish, you can cook wonderful dishes even from the most simple products. And it is especially easy and pleasant to do this in the summer, collecting own harvest from healthy vegetables rather than buying extremely vitamin-poor offal in the supermarket.

And that's all for today, thank you for your attention.