Wednesday, September 12, 2012

Fresh Zucchini and Carrot Salad

A couple of weeks ago I was in Thessaloniki with my cousins and we ate at one fantastic restaurant, Eleniko. The zucchini salad, which we had there, Cretan style with Dakos, was the best one I've ever tried. Since then I've been dreaming of eating it again... It's not like the recipe I'm now about to share with you is the same one, but boy is it tasty enough to make a close competition!
Before I've started writing, better make a warning: if you wish to have this salad on your table for lunch or dinner, better start the preparation approximately 3 hours earlier. It's not like you need to cook all that time, but the vegetables need some additional time to season and marinate.
So here we go:

Ingredients (3 servings):
1. Fresh organic zucchini: 2 medium;
2. Organic carrots: 3 large;
3. Garlic: 2-3 cloves (could be more, depending on your taste);
4. Fresh dill: to taste;
5. Extra virgin organic olive oil: 4 tablespoons;
6. Himalaya Salt: 1 teaspoon;
7. Organic honey: 5 tablespoons;
8. Balsamic vinegar: 2 tablespoons;

Phase One:
Step 1: Wash the zucchini & carrots well and just cut the ends, without removing the skin;
Step 2: Using a potato-peeler, slice through the length of the veggies;
Step 3: Put the slices in a strainer basket and salt them;
Step 4: Leave for at least 30 min to allow the extra water to drain away;

Phase Two:
Step 1: Mix the garlic, dill, olive oil, honey, and balsamic vinegar together with a blender;
Step 2: Apply the marinade to the drained slices of carrots & zucchini;
Step 3: Leave the salad in the fridge for at least 2 hours;

And here is the screenshot from Myfitnesspal on the nutrition values of this salad:

Enjoy it :)


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