Composition / ingredients
Step-by-step cooking
Step 1:
Let's take young zucchini and fresh, fragrant herbs. Spices to your taste, but garlic is a must!
Step 2:
Zucchini, if necessary, peel (I cut off only the worn places) and cut into medium-sized cubes.
Step 3:
Put them in a bowl, sprinkle with some salt, mix gently and let stand for 10 minutes.
Step 4:
Meanwhile, dry the walnuts in a hot pan.
Step 5:
Chop the greens.
Step 6:
Finely chop the cooled nuts.
Step 7:
Zucchini fry in oil over moderate heat. It is not necessary to interfere much.
Step 8:
Now we make a fragrant dressing. Mix greens, crushed garlic, walnuts, salt and spices in a salad bowl, mix well so that the greens give juice.
Step 9:
Spread the zucchini on top.
Step 10:
Mix everything carefully, trying not to turn it into porridge. We cover the salad bowl with a lid and send it to the refrigerator for an hour so that the snack cools down and infuses. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
