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Sorrel salad with young zucchini and nuts
A young zucchini goes great in raw salads, the main thing is to cut it thinly.
How to cook Sorrel salad with young zucchini and nuts
Step 1
Dry the nuts in a dry frying pan. Slice the sorrel leaves and place in a salad bowl. Cut the zucchini into strips using a vegetable peeler. Finely chop the greens. For dressing, combine oil, paprika, salt and crushed garlic. Connect everything. Enjoy your meal!
Sorrel salad with young zucchini and nuts - FAQ About Ingredients, Baking Time and Storage
Any nuts work well! Walnuts, pecans, almonds, or even sunflower seeds are great substitutes. Toasting them enhances their flavor.
It's best enjoyed fresh, but you can prep the components separately. Slice the zucchini and chop the herbs/nuts. Store the dressing separately. Combine just before serving to prevent wilting.
Yes, it's naturally vegetarian and vegan!
Sorrel has a lemony flavor. Try using baby spinach with a squeeze of lemon juice for a similar taste.
Ideally, eat it within a few hours. The zucchini and greens will soften over time. Store in an airtight container in the fridge for up to a day, but the texture will change.
Absolutely! Crumbled feta or goat cheese would be a delicious addition.
This salad is a great side dish for grilled chicken, fish, or tofu. It also works well as a light lunch with some crusty bread.
Yes, this recipe is very scalable. Simply adjust the quantities of each ingredient proportionally to match your desired serving size.
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