Fresh zucchini salads. Zucchini salad - recipes for the winter with photos. How to make a delicious salad of fresh and fried zucchini

What salads are made of! Most of the usual ingredients in the hands of an experienced hostess become almost a culinary masterpiece. Although often not quite “salad” vegetables are used for cooking, for example, zucchini. Want to try? Then study the recommendations and recipes from the photo below.

How to make zucchini salad

In most zucchini recipes, they are fried in batter or flour, but this is not the only way to make something delicious based on these vegetables. If you cut them properly and add the right sauce, you can get a delicious light salad. By eating this dish, you can quickly get enough. The calorie content of zucchini is low - 20 kcal per 100 g.

How to make zucchini salad:

1. You can use the vegetable not only raw - fried and baked will be no less tasty.
2. Additional ingredients are also taken different. Zucchini is combined with herbs, mushrooms, cheese and meat. As the latter, not only chicken is suitable.
3. Other vegetables are also suitable for zucchini salad: carrots, peppers, onions, eggplants or cucumbers.

You can fill the dish with mayonnaise, vegetable oil, vinegar with spices and even sour cream. Although there are more original versions of sauces. A special group are those that are prepared independently. For example, homemade mayonnaise made from butter, egg yolk, vinegar and mustard with salt is good. No less aromatic will be a sauce of yogurt, garlic with herbs and lemon juice.

Zucchini Salad Recipes

Before preparing any dish, including a salad, it is important to choose the right main products. Young small fruits are suitable for zucchini snacks - not very thick and long. Such specimens have a delicate taste, and their peel is thin, so you don’t even have to remove it. You can use these fruits in salads raw. It is only necessary to thoroughly rinse the peel, preferably using a brush.

Old or large specimens are best used fried, boiled or canned. Large zucchini are also suitable for any recipes, but their taste is not so delicate. In addition, they have a thicker rough skin, which will have to be removed from the vegetable before cooking. Otherwise, there is a risk of getting a bitter hard dish.

Korean zucchini salad

According to this recipe, you can easily serve Korean zucchini salad to the table. It is tasty, juicy and savory. Lovers of something spicy will especially like this salad. Its difference from the rest is the sauce prepared according to a special recipe. The main thing is to make the salad 2-3 hours before eating. So the dish is well marinated and soaked in sauce.

Ingredients:

• onion - 1 pc.;
• soy sauce - 1 tbsp. l.;
• zucchini - 2-3 pcs.;
• sweet pepper - 1 pc.;
• apple cider vinegar - 1 tbsp. l.;
• White cabbage- 200 g;
• carrots - 2 pcs.;
• salt - to taste.

Cooking method:

1. Peel the vegetables washed in advance, chop them into strips, only grate the carrots on a special “Korean” grater.
2. Peel the onion, cut into half rings.
3. Combine oil with soy sauce and vinegar, beat until smooth.
4. Mix all ingredients. Top with prepared sauce.
5. Let it brew in the refrigerator for 4-5 hours.

Mother-in-law salad tongue from zucchini for the winter

The most appetizing preparations include Teschin tongue salad from zucchini. It has a particularly spicy taste, for which it was so named. In the classic version, eggplants are used, but Teschin's zucchini salad tongue turns out just as well, and it is very easy to prepare. In mastering the spicy, spicy snack recipe will help you step-by-step instruction and photo.

Ingredients:

• tomatoes - 1 kg;
• garlic - 1 clove;
• bell pepper- 4 things.;
• zucchini - 2 kg;
• bitter pepper - 1-2 pods;
• vinegar - 1 tsp;
• sunflower oil - 250 ml;
• salt - 2 tbsp.

Cooking method:

1. Wash the main vegetable. If necessary, remove the skin, cut out the pulp with seeds, and chop the rest into long strips.
2. Wash the rest of the vegetables. Peel the tomatoes from the skin, after dousing with boiling water. Process these products with a blender or meat grinder.
3. Squash "tongues" fry in oil, then place in a vegetable mass.
4. Introduce salt with vinegar, simmer the appetizer for half an hour over low heat.
5. Sterilize lids and jars. Lay the salad in the last, roll up.
6. Put upside down, cover with a blanket.

Fresh zucchini salad

If you want to please yourself and your loved ones with a juicy vitamin, then prepare a salad. It can be an independent snack or a side dish for meat and even barbecue. A simple zucchini salad is easy to diversify if you add other vegetables, herbs or cheese. It will taste even better. Try it yourself and it will help you step by step recipe and photo below.

Ingredients:

• garlic - 1 clove;
• mustard - 0.5 tsp;
• parsley - 3-4 branches;
• lemon - 0.5 pcs.;
• olive oil - 2 tbsp;
• sesame seeds - 1 tsp;
• salt - 0.5 tsp;
• young zucchini - 1 small fruit;
• soy sauce - 1 tsp

Cooking method:

1. Wash vegetables with a brush and pat dry with paper towels. Remove the skin from the old fruit.
2. Next, not very finely chop the straw, lay in a bowl.
3. Salt, mix, then send to the refrigerator shelf for half an hour, covering with cling film.
4. Peel the garlic, chop, then add mustard with lemon juice to it.
5. Pour in olive oil followed by soy sauce. Mix everything.
6. Take a bowl out of the refrigerator, drain the separated brine, add chopped parsley.
7. Sprinkle with sesame seeds, pour in dressing, mix.

Fried zucchini salad

Even more juicy and fragrant is a salad with fried zucchini. Their combination with chicken, mushrooms and other vegetables makes the taste of the dish very unusual. Even one such salad will already help you get enough, because one of the ingredients is meat. Mushrooms are suitable not only in the form of canned food, but also stewed, so choose the ones that you like best.

Ingredients:

• flour - 3 tablespoons;
• vegetable oil - a little for frying;
• zucchini - 3 medium fruits;
• salt, any greens - to taste;
• mayonnaise - 4 tablespoons;
• canned mushrooms - 150 g;
• tomato - 2 pcs.;
• chicken fillet - 150 g;
• pickled cucumber - 1 pc.

Cooking method:

Remove the peel from the washed zucchini, remove the seeds from the inside, cut the rest into medium slices. Roll each piece in flour, then fry until golden brown.

1. Boil the chicken, cut into small slices.
2. Mushrooms chop plates.
3. Rinse the tomato, also cut it together with the cucumber.
4. Combine all products, sprinkle with herbs, add salt and mayonnaise.

Zucchini and eggplant salad

Not only cold salads with zucchini are delicious. Warm ones are no less popular. For example, a salad of zucchini and eggplant is delicious. It is more satisfying, especially good for winter when you want something warming. Although in the summer, during the season of vegetables, such a dish will not be superfluous. To cook a dish, you can use not only a frying pan, but also a grill.

Ingredients:

• Bulgarian pepper - 2 pcs.;
• onion - 1 pc.;
• pepper, salt - 1 pinch;
• zucchini and eggplant - 1 pc.;
• pine nuts - 100 g;
• wine vinegar - 2 tsp;
• olive oil - 3 tbsp.

Cooking method:

1. Prepare the vegetables - wash, remove the peel from them, remove the seeds, then cut the rest into cubes and drizzle with oil.
2. Then fry everything in a frying pan until you get a delicious crust.
3. Transfer to a salad bowl, salt, sprinkle with pepper and season with vinegar.
4. Stir, sprinkle with chopped nuts on top.

Salad for the winter of cucumbers and zucchini

Another recipe for lovers of canned vegetable dishes is a salad of zucchini and cucumber. The ingredients here are also required the simplest, and the result is a savory appetizing snack. Opening it in winter, you can feel the whole aroma of vegetables that are still fresh. The main thing is to sterilize jars with lids so that the workpiece is accurately preserved until the cold season.

Ingredients:

• parsley - 1 bunch;
• sunflower oil - 50 ml;
• table vinegar - 3 tbsp. l.;
• zucchini and cucumbers - 1.5 kg each;
• tomato paste - 1 tbsp. l.;
• carrot - 100 g;
• salt - 1 tbsp. l.;
• tomatoes - 200 g;
• sugar - 2 tsp;
• garlic - 1 clove.

Cooking method:

1. Wash the zucchini under running cold water. Next, peel, cut the core with seeds, and cut the flesh itself into small cubes.
2. Wash the tomatoes, cut into arbitrary slices.
3. Remove the peel from the cucumbers, and then chop into strips.
4. Mince the garlic or crush it under pressure.
5. Wash the carrots, then process with a grater.
6. Throw all chopped products into a saucepan, season with sugar, sunflower oil.
7. Then cook over low heat until the vegetables begin to release juice. After that, simmer the snack for about 40 minutes.
8. Next, pour finely chopped parsley into the pan, season the dish with vinegar.
9. Cook it for about a quarter of an hour.
10. Roll the finished snack into sterilized jars, put them upside down, wrap them warmer.

Warm zucchini salad

If you are tired of canning blanks, cold appetizers are boring, then try a warm zucchini salad. This unusual appetizing dish is suitable even as a main dish at lunchtime. The principle of preparation is almost the same, only all the ingredients are placed warm. The result is a savory and attractive dish.

Ingredients:

• garlic - 1 clove;
• zucchini - 1 pc.;
• salt, pepper - to taste;
• tomatoes - 4 pcs.;
• sunflower oil - 3 tablespoons;
• mayonnaise - 2 tbsp. spoons;
• dill - a few branches.

Cooking method:

1. Rinse the main vegetable with a brush, peel, cut into cubes. Then fry in oil until golden brown, let cool slightly.
2. Wash the tomatoes too, chop not very finely.
3. Combine the ingredients, season with crushed garlic, herbs and mayonnaise, season to taste with pepper and salt, mix.

Zucchini and carrot salad

Another original, but at the same time very easy to prepare recipe is a salad of zucchini and carrots. All products from the list of ingredients are available in almost every season. In summer, a set of components can be found in the garden, and in winter - in the store. For this reason, you can make a salad at any time, and very quickly. You just need to cut the products and mix - the dish is ready.

Ingredients:

• pepper, salt - to your taste;
• carrots - 1 pc.;
• sweet onion - 1 pc.;
• lemon juice - 2 tbsp. l.;
• fresh parsley - 1-2 tbsp. l.;
• zucchini - 2 pcs.;
• garlic - 1 clove;
• wine vinegar - 0.5 tsp;
• olive oil - 2 tbsp. l.;
• honey - 0.5 tsp

Cooking method:

1. Fry grated carrots with finely chopped onions in hot oil. Season with pepper, salt, cook for about 3 minutes. Add pepper and fry for another minute.
2. Add the last vegetable, previously peeled and cut into strips.
3. Simmer for 2 minutes, then pour in vinegar with lemon juice, add honey.
4. Remove from heat, stir.
5. Season with oil, add chopped greens. Mix again.

Zucchini and tomato salad

The last recipe differs from the rest in the form of serving the dish. Using the cooking instructions, you get a layered salad of zucchini and tomatoes. These 2 ingredients are supplemented with cottage cheese with herbs and garlic. A salad made from such products is very useful, especially for a diet menu. In addition, it can be served even for a holiday instead of an appetizer for the main dishes.

Ingredients:

• salt - 0.5 tsp;
• zucchini - 1 pc.;
• pepper - 1 pinch;
• parsley - a small bunch;
• garlic - 2 cloves;
• vegetable oil - 2 tbsp. l.;
• mayonnaise - 200 g;
• tomatoes - 5 pcs.;
• cottage cheese - 400 g.

Cooking method:

1. Rinse the main vegetable, preferably using a brush. If the fruit is old, then peel it, then chop it into circles. Cook in hot oil until golden brown.
2. Wash the tomatoes, cut into rings or slices.
3. Finely chop clean herbs.
4. In a bowl, combine cottage cheese, crushed garlic and half the greens. Salt, pepper, mix.
5. On a flat dish, lay half of the zucchini circles in the first layer.
6. Next, spread with curd cream.
7. Lay the tomatoes in the next layer.
8. Spread again with curd cream.
9. Put the zucchini in the last layer.
10. Make a mayonnaise mesh on top, crumble the greens.

Video: zucchini salad recipe for the winter

If you follow your diet and health, and also want to get all the necessary vitamins for the body, then fresh zucchini salad should become an indispensable everyday dish on your table.

Firstly, it is an affordable vegetable that many people grow in their garden, and secondly, it is a great alternative to our usual cucumber and tomato salads.

In the preparation of salads, only a young fruit is used, as it is much tastier, juicier and easier to digest.

Such salads are prepared easily and quickly, and the result from their use will not be long in coming.

Due to its qualities and the presence of vitamin C in large quantities, zucchini can be given even to small children in the form of mashed potatoes.

Salads from fresh zucchini: the best recipes with photos from gourmets

With cheese and tomato

Ingredients:

• Medium zucchini - 2 pcs.;
• Lightly salted cheese - 150 g;
• Tomato - 4-5 pcs.;
• Fresh greens (cilantro, parsley, dill) - a bunch;
• Ground black pepper and salt - 2-3 g;
• Garlic - a few cloves;
• 9% vinegar - 2 teaspoons;
• Olive oil - 2.5 teaspoons;
• Sesame as desired.

Using a vegetable peeler, peel the zucchini and cut them into small cubes. Add two tablespoons of 9% vinegar and marinate for 25 minutes. At this time, prepare the rest of the ingredients. We wash the tomatoes and cut them into cubes in the same way.

The most important thing is not to make them too small, otherwise, when mixing the salad, they will drain and lose their shape. Finely chop the herbs and garlic. Add chopped tomato, herbs, garlic, black pepper, salt to the pickled zucchini and season everything with olive oil.

Mix well and put the salad of fresh zucchini on a plate in which you will serve for tasting on the table. At the end, grate the cheese on the largest grater and sprinkle the salad. If you want a more refined taste, you can add a little sesame seeds.

in swiss

Ingredients:

• Medium zucchini - 2 pcs.;
• Hot red pepper - 1 pc.;
• Lemon (large) - 1 pc.;
• Fresh greens (mint, parsley, basil) - a small bunch;
• Black pepper and salt - 2-3 g each;
• Olive oil - 4-5 teaspoons.

Young zucchini mode thin slices. To make it convenient to do this, the zucchini must be freshly picked and quite elastic. Sprinkle the resulting slices with chopped lemon zest.

Separately, we prepare the dressing. Squeeze the juice from one lemon into a bowl and add olive oil. Grind red pepper and send it to the sauce. Mix all ingredients thoroughly.

Pour the zucchini with the resulting dressing and let it stand for about 15 minutes. Drain the juice that stands out as a result of pickling, and transfer the vegetables to another dish. Add fresh herbs, salt and black pepper. That's it, you can try the Swiss-style fresh zucchini salad.

With pine nuts

Ingredients:

• Medium zucchini - 3 pcs.;
• Pine nuts - 40-50 g;
• Fresh lemon juice - 2-3 teaspoons;
• Olive oil - 3-4 teaspoons;
• Parmesan cheese - 150 g;
• Salt and black pepper - about 2-3 g.

In general, the recipe is simple. In order for a salad of fresh zucchini with pine nuts to have a more appetizing look, the vegetable can be cut into thin slices using a vegetable peeler.

If you do not have a vegetable peeler, it does not matter, you can just use a coarse grater. Before adding pine nuts, they must be fried for 5 minutes in a pan without vegetable oil.

In a separate in-depth cup, prepare the dressing. Mix salt, black pepper, lemon juice and olive oil. Combine all ingredients and mix.

We shift the salad from zucchini with nuts to a clean dish and add Parmesan cheese on top. It is better to cut the cheese in the same way as the zucchini. Give it some time to infuse and you can try.

in Korean

Ingredients:

• Medium zucchini - 3 pcs.;
• Bulgarian pepper (different colors) - 2 pcs.;
• Fresh carrots - 2 pcs.;
• Dill, cilantro, parsley - medium bunch;
• Salt and black pepper - about 3-4 g;
• Sunflower oil - 8-9 teaspoons;
• Garlic - a few cloves;
• 9% vinegar - 4-5 teaspoons;
• Seasoning for salads in Korean - no more than 3 teaspoons.

To prepare a salad of fresh zucchini in Korean, we take young zucchini of medium length. We remove the skin at will, but if the length of the vegetable does not exceed 15 cm, this is not necessary.

We rub the zucchini with a Korean carrot grater to get an elongated straw. We peel the carrots, wash them and also chop them using a grater.

Bulgarian pepper is better to take different colors, such as red and yellow. We remove the stalk from it, the remnants of seeds and pass it through a grater, like all previous vegetables.

We combine all the components of the salad in a deep cup, add salt, mix and get a beautiful colored assortment of vegetables.

Separately, we prepare the dressing. Heat vegetable oil in a frying pan and add Korean seasoning to it. If you do not have it, you can separately combine red and black pepper, dry basil, coriander, paprika and turmeric. Keep the pan on fire for no more than 10 seconds and turn it off.

Add chopped vegetables to the resulting dressing, mix thoroughly so that they absorb the flavor of the sauce. Add vinegar, chopped herbs and chopped garlic. We mix again, transfer to a deep cup and send to the refrigerator.

Korean zucchini salad needs to be infused, the first tasting can be done in an hour. But to make its taste more intense, leave it to infuse overnight.

Fresh zucchini salad with cucumber

• Fresh cucumber - 1 pc.;
• Medium zucchini - 2 pcs.;
• Olives - 10-15 pieces;
• Lemon juice - 0.5 tsp;
• Dill greens - 20 g;
• Garlic - 1 clove;
• Lettuce leaf - 5-6 pieces;
• Salt, coriander, black pepper - to taste;
• Greek yogurt - 50 g.

We start cooking according to the recipe by peeling the young fruit and cutting it into thin strips. We add a little and let it stand for 5-7 minutes. We are preparing the cucumber at this time.

If his skin is old, then it is better to remove it. Just like a zucchini, we chop it with a long straw. Tear the lettuce leaf into small pieces with your hands, and then mix all the ingredients.

Prepare the dressing in a separate bowl. Finely chop the dill, press the garlic on the garlic. Add lemon juice, pepper, coriander, salt, garlic and herbs to Greek yogurt. Mix everything well and add to the vegetables.

Salad of zucchini and cucumbers should be infused for about 30 minutes, then we transfer it to a clean cup and sprinkle olives on top before serving.

Delicious Get your notebook and pen ready!

And read homemade recipes for cooking squash caviar like in a store.

Do you think that a soup made from vegetables alone without the addition of meat cannot be delicious? In vain! we will teach you how to cook amazing vegetable soups. We wish you a delicious lunch!

Before preparing salads, fresh zucchini can be held in vinegar for several minutes, then it will become softer and more palatable.

In raw form, only young fruits without seeds can be consumed. If the zucchini is already ripe, then it is better to give it heat treatment.

Fresh zucchini goes great with various vegetables(cabbage, tomatoes, cucumbers), so do not be afraid to experiment, adding new ingredients each time.

Salted types of cheeses can be a great addition to any fresh zucchini salad.

Zucchini is a low-calorie vegetable, eating them daily in salads will help you shed a few extra pounds.

So we looked at recipes for salads from fresh zucchini. We hope that you will use them and present one of these dishes to your family very soon. Make no mistake, everyone will be asking for more!

Finally, we invite you to watch another video recipe:

Bon appetit!

Summer is the time of the present healthy eating when we can enjoy the wonderful taste and benefits of harvested vegetables. You can cook a lot of different dishes with seasonal products, but since vegetables are considered to be the healthiest in the least thermally processed form, salads are the most popular. We will not talk about salads from tomatoes and cucumbers, but we will consider more interesting and not so common options for summer salads with zucchini.

Zucchini is very popular in our country; a variety of everyday dishes and preparations are made with it, which are characterized by wonderful taste properties. , various snacks, such as zucchini caviar and simply canned zucchini can be called the most common options for dishes from this vegetable. But for some reason, salads are not so popular, maybe simply because not all chefs know what salads can be made with this vegetable, what to combine it with, how to season such original dishes? We will tell about all this.

Salads with zucchini are always healthy, and when combined with other low-calorie foods and a light sauce, they become dishes from the “for those who follow the figure” category. If you want not to starve and at the same time get rid of extra pounds, salads with zucchini should become one of the main dishes of the diet. Also, such salads can be spicy, spicy, cooked with marinated, fresh or lightly fried zucchini, combined with meat, chicken, or just other vegetables. Today, there are a lot of recipes for salads with zucchini, it remains only to choose.

Salad recipes with zucchini

For salads, you need to use young zucchini the size of a cucumber and with the most tender skin and underdeveloped seeds, then they will perform their best in a snack.

Fresh zucchini is best combined in salads with other vegetables (also fresh): tomatoes, herbs, cucumbers, mushrooms, etc. Marinated and fried zucchini are best combined in salads with boiled vegetables, meat products and mushrooms. In some cases (for example, in Olivier salad), pickled zucchini can replace pickles.

fresh zucchini salad recipe

You will need: 300g cucumbers, 250g zucchini, 30g green onions, 3 cloves of garlic, 5 tbsp. mayonnaise, 1 tsp greens (melissa, tarragon, etc.), salt.

How to cook a salad with cucumbers and zucchini. Peel zucchini and cucumbers, cut them thinly into cubes or another form to taste, combine with chopped onions, garlic and herbs passed through a press, salt and put mayonnaise, mix.

You can make this salad with another dressing, which is considered ideal for any salads with zucchini: sunflower or olive oil with lemon juice or vinegar and spices (pepper, paprika, etc.).

zucchini and tomato salad recipe

You will need: 3 tomatoes, 1 medium-sized zucchini, 1 clove of garlic, herbs (dill, celery or parsley), ground pepper, salt, dressing - kefir.

How to make a salad of tomatoes and zucchini. Using a vegetable peeler, remove the skin from the zucchini, cut it in half lengthwise, cut into thin semicircles. Cut the tomatoes in half, remove the seeds with a teaspoon, thinly cut the tomato into half circles, chop the greens, pass the garlic through a press. Combine the prepared ingredients, pour in the kefir, mix, salt, pepper and serve.

You can combine zucchini with cheese, it turns out very tasty too.

zucchini salad recipe with cheese

You will need: 200g, 70g of cheese (it is better to use spicy), 1 large bunch of dill, 3 tbsp. roasted pumpkin seeds, 1-2 tsp vinegar 9%, vegetable oil, salt.

How to cook a salad of zucchini with cheese. Peel the zucchini, chop into thin bars, pour over the vinegar and mix, leave for 20 minutes. Finely chop the greens, put in a zucchini, salt, pour in vegetable oil and mix, grate the cheese on a coarse grater and add to the salad. Stir, sprinkle with pumpkin seeds.

With fruits such as apples, zucchini also combine very well.

Apple zucchini salad recipe

You will need: 300 g of zucchini, 100 g of apples and mayonnaise, 50 g of carrots, green onions, lemon juice, salt.

How to cook a salad with apples and zucchini. Cut carrots, apples and zucchini into strips, pour over lemon juice, salt, sprinkle green onion, add mayonnaise and mix.

Even zucchini goes well with mushrooms.

Fried zucchini and mushroom salad recipe

You will need: 300g pickled champignons, 2 zucchini, 2 tbsp. fat cream and vegetable oil, 1 onion with feathers, dill, black pepper, salt.

How to cook a salad with mushrooms and zucchini. Rinse the mushrooms, cut into 2-4 pieces if they are large. Peel and cut the zucchini into circles, fry them in oil, pepper, salt, and let cool. Cut the onion into rings, chop the green part finely. Combine all prepared products, decorate the salad with herbs and serve with cream poured into a separate container.

Of the meat products with zucchini, chicken is best combined.

zucchini and chicken salad recipe

You will need: 370 g of chicken fillet, 350 g of zucchini, 250 g of peeled fresh pumpkin seeds and eggplants, 2 onions and tomatoes, 1 clove of garlic, ½ sweet yellow, green and red peppers, 7 tbsp. olive oil, pepper, salt.

How to make a salad with chicken and zucchini. Cut the peel from zucchini 5 mm thick, cut the pulp into rhombuses, onion rings, bell peppers into rhombuses, pass the garlic through a press, mix with 3 tbsp. oils. Combine vegetables, season with oil, garlic, peel the eggplant, also removing the skin 5 mm thick, cut the pulp into rhombuses, into 2 tbsp. fry butter, stirring. Coarsely chop the tomatoes, put them on the roasting eggplants, salt, pepper, simmer for 3 minutes without a lid, then put sweet peppers and zucchini with onions, remove from the stove, leave for 10-15 minutes under the lid. Coarsely chop the chicken fillet, fry in the remaining oil on each side for 3 minutes, salt, put the vegetables on plates, put the fillet on top.

Eating regularly, you will feel great, and look even better, these are really very healthy meals - light and tasty!

Green unleavened fruit is such a versatile product that it can be used to prepare absolutely any dish: from soup to jam.

In addition, they are perfectly preserved at home throughout the winter, so at any time of the year a salad of raw zucchini can appear on your table. There are many options for such salad snacks, but we want to introduce you to the simplest and most delicious that you can whip up.

Salad of young raw zucchini

Ingredients

• - 1 PC. + -
• - 1 stack + -
• - 2 slices + -
• - 1-2 tablespoons + -
• - 10 pieces. + -
• - 1/2 tsp + -
• Pepper mixture - 1/2 tsp + -
• Hot red pepper- 1/2 tsp + -

How to make a spicy raw zucchini salad

To make a monosalad really tasty, you need to be able to prepare the right dressing for it. This step-by-step recipe will teach you how to make a chic marinade, in which even somewhat lean zucchini become fabulously fragrant and mouth-watering.

For our salad, you need to choose exactly a young zucchini with a thin peel and no seeds.

1. We wash the zucchini under running water, dry it with a napkin and cut it into long flat ribbons on a grater-shredder. You can also use a special knife for peeling potatoes to cut zucchini. So the plates will be thinner, and the salad will turn out even tastier.
2. To prepare the dressing, chop the garlic in a garlic maker, chop the basil with a knife, combine them in a bowl, where we also pour lemon juice, oil, add salt and pepper, mix everything and add to the zucchini.

3. Mix the seasoned zucchini plates with your hands from the bottom up very carefully so as not to break thin vegetable slices, and immediately transfer the salad to a salad bowl and serve.

This appetizer will perfectly complement and facilitate any meat dish. We also want to offer you other fresh salads for every taste.

Raw zucchini salad for weight loss

Classic salad recipes for weight loss, the so-called "panicles", are based on raw vegetables. Today we want to offer a new type of dietary salad, which not only gently cleanses the intestines, but also has a slight diuretic effect, thanks to zucchini and cucumbers.

Ingredients

• Zucchini - ½ piece;
• Carrots - 100 g;
• Cucumber short - 1 pc.;
• White cabbage - 150 g;
• Raw beets - 100 g;
• Linseed oil - 2 tablespoons;
• Lemon juice - 1 tsp;
• Sea salt - 1 pinch.

How to make raw zucchini salad with vegetables

1. Preparing this salad is very simple. We shred the cabbage on a flat grater-shredder with a thin straw.
2. Three beets and carrots on a regular coarse grater, and cut cucumber and zucchini into thin straws.
3. We combine all the vegetables in a large bowl and season with lemon juice, flax oil and sea salt.

Sea salt in dietary nutrition is preferable to regular salt. Why? The thing is that simple salt is sodium chloride in its pure form. And sea salt, along with the main salt composition, also contains magnesium chloride, potassium chloride and other salts.

Due to this composition, sea salt retains less fluid in the body, which does not cause swelling and contributes to the fight against excess weight.

Korean style raw zucchini salad

Traditional Korean salads always turn out delicious and are very popular at banquets. We invite you to diversify your menu and cook a real Korean salad with zucchini with your own hands.

Ingredients

• White zucchini - 600 g;
• Carrot - 250 g;
• Bulgarian red pepper - 1 large fruit;
• Garlic - 15-20 g;
• Fresh cilantro - 50 g;
• Vinegar essence - 2/3 tbsp;
• Seasoning for Korean salad - 1 pack;
• Vegetable oil - 1/3 tbsp.;
• Salt - 1-1½ tsp with a hill.

How to make a salad of raw zucchini with carrots in Korean

• For such a salad, it is better to choose white zucchini, the flesh of which is denser. The skin of such a zucchini should be removed, because it is very tough. We also take out all the seeds and loose pulp from the center. Three peeled zucchini itself on a grater, with a nozzle for Korean carrots.
• We do the same with the carrot itself. We clean it and three long "noodles". If you don’t have the right grater, you can cut the vegetables into long and thin straws with your own hands, but this will take some time.
• Pepper will have to be cut manually into thin strips, as it will be inconvenient to chop it on a grater. But before cutting, do not forget to remove the seed core from the fruit.
• We cut the cilantro greens with a medium knife, not very finely, but do not leave large trimmings of the leaves.
• We combine zucchini with pepper, cilantro and carrots in a common bowl, sprinkle them with salt and seasoning. For spiciness, if desired, you can pour hot peppers to taste, mix everything, lightly squeezing the vegetables so that the salt and spices penetrate them and the juice stands out.
• We also add garlic to the salad, chopped very finely, or simply ground in a garlic maker.

• Now you can leave the salad to soak in seasonings while we prepare the dressing.
• Pour vegetable oil into a small saucepan, pour vinegar into the same place and put everything on fire. We are waiting for the vinegar in the oil to boil and smell, and immediately pour the composition into the salad. Mix everything again and leave to marinate for 1 hour in the refrigerator.

If you are a fan of Korean salads, then our selection of recipes will be very useful to you.

Raw zucchini salad with honey

Such an original salad should be eaten immediately after preparation in order to appreciate the original honey and garlic taste and enjoy the freshness of vegetables with their inherent crunchiness. It is prepared very quickly and also disappears from the table with lightning speed.

Ingredients

• Zucchini - 2 pcs.;
• Sunflower oil with the aroma of seeds - 1 stack;
• Salt - to taste;
• Table vinegar 9% - 30 ml;
• Liquid honey - 1 tbsp;
• Finely ground pepper - ½ tsp;
• Garlic - 25 g;
• Finely chopped dill - 2 tbsp. with a hill.

How to make raw zucchini salad with honey

1. My zucchini, and immediately, without cutting off the skin, we cut it on a shredder in thin circles.
2. We fill the whole cut with salt (1 tsp) and leave the zucchini to lie down for half an hour.
3. During this time, we will just have time to make a gas station. Mix garlic, ground to a pulp, with oil, vinegar, dill, pepper and honey. We mix everything until a homogeneous consistency.

4. We return to the zucchini. For half an hour, the vegetables released a decent amount of juice, which we need to drain, and we squeeze the zucchini themselves a little to remove excess moisture from them. After that, pour the vegetables with the prepared dressing, insist the appetizer for 10 minutes, and immediately serve it to the table.

With what only do not make salads! Almost all known food ingredients and their bold combinations turn into a culinary masterpiece in the hands of a loving hostess. So the zucchini, it would seem, was completely “not a salad” vegetable adapted. Many eaters prefer to eat zucchini fried in flour or batter, however, believe me, salads from these valuable vegetables, if cooked correctly and seasoned with the right sauce, turn out to be no less tasty and appetizing.

Zucchini is not only tasty, but also very useful, and most importantly, a satisfying food product. When eating zucchini, a feeling of satiety very quickly sets in, and in terms of calorie content, they break all records - only 20 kcal per 100 g. But, despite this, zucchini concentrated in its composition a large number of fibre, minerals and vitamins. This valuable quality rightfully allows you to put the vegetable in the top ten ideal dietary products.

It turns out that zucchini in salads is combined with a lot of ingredients. It is used both raw, fried, grated, and baked. Pre-pickled zucchini are also great for salads, which are ideally combined with other vegetables, herbs, mushrooms, chicken and meat products. Salted zucchini salads are dressed, usually with mayonnaise, vegetable oils mixed with vinegar and spices, or a home-made sauce (by the way, we will share a couple of recipes below). Sweet dishes are usually seasoned with sour cream or yogurt. Although in such a responsible matter, everyone is guided by their own taste and color.

Zucchini salad - food preparation

For salads, it is better to use young zucchini - not too thick and not too long. In size, they should be slightly larger than a cucumber. These vegetables taste very delicate, the peel is thin and soft, and the seeds are very small, so it is enough to wash young zucchini with a brush under running water and use it raw. To cut the peel or not is your own business.

Large zucchini have a coarser tissue structure, thick skin and large seeds that must be disposed of before cooking. "Old" zucchini can also be used as a main ingredient in a salad, but preferably grated, fried, boiled or canned.

Zucchini salad - best recipes

Recipe 1: Korean Zucchini Salad

The zucchini included in the salad will give it a spicy-sweet taste. We will fill the dish with a specially prepared sauce consisting of vegetable oil, vinegar (lemon juice), soy sauce. It is necessary to prepare the salad several hours before use, so that each piece of it is thoroughly soaked and marinated.

Ingredients:

2-3 medium zucchini or 5 young pieces
- white cabbage 200 gr.
- one bulb
- one sweet pepper
- apple cider vinegar 1 tablespoon
- soy sauce 1 tablespoon
- salt

Cooking method:

Shred the cabbage into small strips and knead well with your hands. We clean the zucchini from the skin and seeds, if they are middle-aged, and cut into strips. We mix them with cabbage. We rub the carrots on a special “Korean” grater to chop it into thin slices. Cut the peeled onion into half rings and add to the vegetables. We remove the pedicel and seeds from the pepper, cut the pulp into thin slices.

Prepare the sauce: mix the oil, soy sauce and apple. vinegar, beat the mixture until smooth and season the salad. Then we put it in the refrigerator or another cool place for 4-15 hours for impregnation.

Recipe 2: Zucchini Salad with Fruit

Hearty, very light, colorful and healthy salad. Surely everyone will like it, and especially adherents of a healthy or dietary diet. A true friend of the perfect figure!

Ingredients:

Young zucchini 400 gr.
- pear 300 gr.
- apple 300 gr.
- 50 gr. raisins
- yogurt 150 gr.
- sugar (optional)
- juice of one lemon

Cooking method:

Apples, pears, peel and seeds, cut into small cubes. In zucchini, remove the skin (required), also cut into cubes. All ingredients should be cut into approximately equal pieces. We mix everything, lay the previously soaked raisins and season the salad with lemon juice, put it in the refrigerator for 1-3 hours. Just before serving, top the salad with yogurt. You can add a little sugar if you wish.

Recipe 3: Zucchini Salad with Mushrooms

This salad is perfect for any table. A mix of zucchini, chicken, mushrooms and vegetables is a very difficult combination, but despite this, the output dish is very tasty and unusual. Try it!

Ingredients:

Three medium zucchini
- half a glass of boiled or canned mushrooms
- one pickled cucumber
- chicken fillet 150 gr.
- 1 medium tomato
- oil grows.
- mayonnaise 4 tbsp. l.
- flour in / c 3 tbsp. spoons
- salt
- any greens (you can dill)
- pepper

Cooking method:

We clean the zucchini, remove the seeds, cut into small slices, roll them in flour and fry over a strong flame until crusty. We cut the chicken into small pieces, cut the mushrooms into slices (if they are large). Cut the tomato into cubes, and three cucumbers on a grater. We mix all the ingredients, sprinkle with herbs and season the salad with pepper, salt and mayonnaise. The dish is ready!

Recipe 4: Smoked Chicken Zucchini Salad

Smoked chicken is a favorite dish that hardly anyone will refuse. In salads, it is a versatile product, ideally combined with many ingredients. The combination of zucchini and smoked chicken in one dish is very unusual, but a good move. However, try to cook yourself.

Ingredients:

350 gr. young zucchini
- 2 onions
- half sweet pepper (red)
- half a green pepper
- half a yellow pepper
- a clove of garlic
- 5-7 table. spoons of olive oil
- salt
- pepper
- 250 gr. eggplant
- 250 gr. peeled tomato
- 350-400 gr. smoked chicken fillet

Cooking method:

1. Cut the peeled zucchini into cubes, onion into thin rings, pepper pods into cubes. Grind the garlic with a garlic crusher and mix with three tables. spoons of olive oil.

2. Mix vegetables, season with oil and garlic sauce.

3. We clean the eggplants, cut them into cubes and fry in oil over high heat, stirring constantly. Chop the tomatoes and add to the eggplant. Salt, pepper and simmer everything for about 3 minutes.

4. Next, put pepper and onion in the pan, turn off the stove and let the vegetables rest a little. Then cool and mix with coarsely chopped smoked chicken. Add vegetable oil if necessary.

Sauces are an essential addition to almost any salad. They complement the dish, make it more nutritious, tastier, more attractive and more aromatic. In addition, they have a unique ability to stimulate appetite, which is very important in the process of digestion. Do-it-yourself sauces are a great opportunity to diversify a dish that includes the same ingredients. So, instead of the usual store-bought mayonnaise, why not make it at home? Below we, as promised, will share recipes for original sauces that are perfect for any salty zucchini salad.

homemade mayonnaise

To prepare it, we need the following ingredients: half a glass of refined vegetable oil, one egg yolk, 1 tablespoon of vinegar, a little sugar, ¼ tablespoon of mustard, salt to taste.

Cooking method:

In a porcelain cup, mix the yolk and ¼ teaspoon of hot mustard. Do not forget to salt a little. After we have thoroughly mixed the yolk with mustard with a whisk, slowly pour vegetable oil into the mixture, whisking constantly. When the sauce thickens, add vinegar and stir. If the mayonnaise is too thick, add a spoonful of warm water to it.

Diet yogurt sauce

To prepare it, purchase: 500 ml of yogurt without additives, salt, juice of one lemon, garlic 4-5 cloves, any greens (bunch).

Cooking method:

We crush the garlic through the garlic press, chop the greens very finely. You can pass it through a meat grinder. Beat the yogurt a little and mix with all the ingredients and salt. We let our sauce brew in a cool place for an hour and season the salad. Bon appetit!