• For the cream:
  • zucchini-1 PCs ~200 g
  • garlic-1 clove (to taste)
  • olive oil-1 tbsp
  • SICILIA lemon juice-1 tbsp
  • salt-to taste
  • black pepper freshly ground-to taste
  • Vegetables:
  • salad leaves 6 PCs
  • leek green part is ~5 cm
  • small cucumber-2 PCs
  • radish-4 pieces
  • cherry tomatoes-10 PCs
  • For the filling:
  • natural yoghurt or sour cream-2 tbsp
  • SICILIA lemon juice-1 tbsp
  • For serving:
  • egg-2 PCs
  • black pepper freshly ground-to taste and desire

Step-by-step recipe

1. Zucchini (you can take the zucchini) we need to boil. Cut zucchini in small pieces and put into boiling water, bring to a boil and cook for 3 minutes. Recline in a colander.

2. Make the cream. Zucchini, olive oil, lemon juice, garlic, salt and pepper sent in the bowl of a blender up until smooth. Try the taste and adjust under itself, salt and pepper.

3. The eggs boil hard boiled. The salad is not necessary to put eggs.

4. Make the dressing. Join or natural yoghurt, or sour cream with lemon juice.

5. Will the salad serve each individually. Take two plates and spread them on the cream. Vegetables cut arbitrarily, lettuce tearing hands. The radishes left, the young shoots are green. They are also useful in a salad. Beautifully put vegetables on the cream. To the salad I added eggs. Cut them in half one egg and second quarters. Spread on top of the filling. I used in her yogurt. Pepper as desired.

Step by step photo recipe

Additional information

Fresh, healthy and tasty vegetable salad with cream of zucchini with lemon juice. Very convenient to use SICILIA lemon juice for salad dressings. Natural and concentrated, it should always be present in the kitchen and come to you for help in the preparation of salads and more!

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