An original vitamin salad snack can be made using ripe zucchini and avocado.
Chicory is added to the dish, which can be replaced with radichio salad; tarragon and spices are used for piquancy. Hazelnuts add satiety to the snack. A special salad dressing sauce is prepared using Dijon mustard, lemon juice and peanut butter. We need:
-375 g ripe zucchini
-365 g ripe avocado
-1 PC. chicory
-100 g of peeled hazelnuts
-2 pcs. sprigs of tarragon
-25 g lemon juice (fresh).
-Salt, pepper (ground) are added to taste.
To make the dressing sauce, you will need:
-18 g of juice (take lemon)
18 g Dijon mustard
-50 g of nut butter.
Culinary technology:
1. Peeled ripe zucchini cut into slices. Mix Dijon mustard with lemon juice in a bowl, add nut butter. The resulting sauce dressing is poured over slices of zucchini, let the vegetables brew in such a marinade for half an hour, putting them in the refrigerator.
2. Avocado (peeled) cut into slices, sprinkle with lemon juice to prevent browning. Tarragon and chicory leaves are washed and dried.
3. In a bowl, combine the zucchini slices soaked with dressing with avocado slices, salt (to taste), add pepper, mix with chicory / radichio salad.
4. Hazelnuts (peeled) are fried in the oven by placing the nuts on a baking sheet. Nuts will roast for 17 minutes at a temperature of about 145 degrees. When the hazelnuts have cooled, they are coarsely crushed.
5. Fried hazelnuts are added to the salad along with the leaves of the tarragon. Serve the appetizer in portions or on a flat wide salad bowl. For beauty, you can add parsley to a ready-made salad appetizer with zucchini and avocado. Delicious salad is ready.
