Zucchini salad with tomatoes, garlic and corn
Have you tried eating raw zucchini yet? Then start with this salad! But, keep in mind that only the youngest, "milk" zucchini are suitable for it. When by the end of summer they grow up and coarsen, they will no longer be of interest to us fresh. In the meantime, pickled thin strips of zucchini - crunchy, tender and slightly spicy - can be supplemented with ripe sweet tomatoes and corn. Such a salad produces a wow effect, and the calories in it are just nothing, just right for a hot summer.
Ingredients
Servings 4 servings- 1 small zucchini
- lemon juice
- 2 tbsp vegetable oil
- 1 glass of fresh corn kernels
- 6 small tomatoes
- 2 tbsp. l. chopped greens
- fine sea salt
- 1/2 tsp. Sahara
- 1 tsp pepper, black or white
Cooking
Step 1
Wash the zucchini, peel and cut into thin strips without touching the core. Put the ribbons on a wire rack, sprinkle with salt, cover with cling film and leave for 1 hour.
Step 2
Cut corn kernels from the cobs, dip into boiling water and cook for 3 minutes. Drain in a colander, rinse with cold water and place on paper towels.
Step 3
Wash the tomatoes and cut into thin slices. Mix lemon juice, sugar, pepper, salt and vegetable oil. Squeeze the zucchini and place in a bowl. Add corn and tomatoes. Mix and dress salad.