Green salad with zucchini tartare

Ingredients

• 200 g of corn salad
• 2 young zucchini
• juice of 1 lime
• zest of 1 lime
• olive oil
• 2 sprigs of tarragon
• handful of pine nuts
• salt

Cooking

Step 1

Cut the zucchini into as small cubes as possible (2 mm). Salt the zucchini, pour over the lime juice and mix it with the zest. Drizzle with olive oil and leave for 10 minutes.

Step 2

Remove the stems from the tarragon sprigs, finely chop the leaves and mix with zucchini.

Step 3

Divide the lettuce on plates. Place a zucchini tartare in the center of each plate, sprinkle with toasted pine nuts, drizzle with olive oil and sprinkle with salt flakes.