Usuba
Salad with Pickled Zucchini and Seeds
A light summer salad with crispy pickled zucchini, fresh salad greens, and sunflower seeds. The zucchini quickly absorbs the vinegar and sugar, acquiring a tangy flavor. The dish is prepared simply and works well as a side dish or a standalone course.
- Total
- 20 min
- Standard serving
- 165.9 g
1
Ingredients
Total 8
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Cut the zucchini into large pieces. For young zucchini, you don't need to remove the seeds.
- 3
Step 3
Place the zucchini in a deep bowl, add apple cider vinegar, sugar and salt.
- 4
Step 4
Mix well and let marinate for 15 minutes.
- 5
Step 5
Add salad leaves to the marinated zucchini.
- 6
Step 6
Dress the salad with unrefined sunflower oil and mix well.
- 7
Step 7
Try the salad. Add black pepper and salt if needed.
- 8
Step 8
Serve the salad sprinkled with sunflower seeds.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
