Fresh zucchini salad with blackberries
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This salad is made with young, raw zucchini, which retains all its beneficial vitamins and nutrients. The seedless flesh is sliced into thin, wide strips and mixed with lightly crushed blackberries. The salad is dressed with a contrasting, piquant mixture of olive oil, honey, lemon juice, and chili pepper. Its berry-vegetable juiciness and refreshing summer flavor make it a perfect complement to any meat dish.
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Recipe:
Using a vegetable peeler, cut 5 zucchini into ribbons. Discard the cores and seeds. Toss the zucchini with 1/2 teaspoon of coarse salt, drain in a colander, and let sit for 30 minutes to allow excess water to drain. In a large bowl, mash 170 g of blackberries. Stir in 1/4 cup of olive oil, 4 teaspoons each of honey and lemon juice, and 1 red Fresno chili (half finely chopped, the other half cut into half rings); season with salt. Squeeze the zucchini, add it to the berry mixture, and toss. Season with salt and pepper to taste. Transfer to a platter and sprinkle with chopped chives.
Recipes with similar ingredients: zucchini, zucchini, lemon juice, Fresno pepper, blackberry
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