Zucchini and Salmon Salad, a fresh and tasty dish perfect to serve in summer as an appetizer, at the beginning of a seafood dinner, or as a main course.
A light and nutritious recipe, also suitable for those following a healthy and balanced diet, which will require just a few minutes, just the time to cut the zucchini with the mandoline and prepare a dressing based on extra virgin olive oil, lemon juice.
You can replace the salmon with another ingredient, such as canned tuna.
But now let’s go to the kitchen, and I’ll show you how to prepare our Zucchini and Salmon Salad
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- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
- Energy 87.77 (Kcal)
- Carbohydrates 2.60 (g) of which sugars 0.54 (g)
- Proteins 11.63 (g)
- Fat 3.90 (g) of which saturated 0.82 (g)of which unsaturated 1.42 (g)
- Fibers 0.80 (g)
- Sodium 1,400.56 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
LET’S SEE TOGETHER WHAT WE NEED TO PREPARE
- 3 zucchini
- 4.2 oz smoked salmon
- 1 lemon (juice and grated zest)
- 1 pinch pepper
- to taste salt
- to taste extra virgin olive oil
- 1 bunch chopped parsley (or mint)
Tools
- 1 Mandoline
- 1 Knife
- 1 Salad Bowl
Steps
Let’s start preparing
Let’s start preparing the zucchini and salmon salad, wash and dry the zucchini, cut them into thin slices with the mandoline.
Squeeze the lemon and strain the juice, combine extra virgin olive oil a pinch of salt and pepper and mix everything to obtain a dressing.
Place the zucchini in a salad bowl and add the smoked salmon in pieces and the chopped parsley (or mint)
Drizzle with the oil and lemon dressing.
Mix thoroughly and let marinate in the fridge for about 1 hour.
Enjoy your meal!!
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