Zucchini with Green Vegetable Salad
Zucchini with green vegetable salad is a recipe featuring fresh ingredients from the Dressing category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 Rondini zucchini
- 100 g thin green asparagus
- 100 g green beans
- 100 g Sugar snap peas
- 2 tbsp white wine vinegar
- 2 tsp whole grain Dijon mustard
- 2 tbsp germ oil
- Salt
- Pepper (freshly ground)
- mint (for garnish)
Instructions
-
1.
Halve the zucchinis, use a sharp spoon to hollow out the center, leaving about a 1 cm rim.
-
2.
Wash the asparagus and trim the ends. Wash and clean the beans and sugar snap peas. Cook asparagus and beans in boiling salted water for 8-10 minutes, sugar snap peas for 4 minutes, and zucchini halves for 2 minutes. Drain the vegetables, shock them with ice water, and let them drain.
-
3.
Slice the zucchini halves slightly flat on the curve and, if desired, peel strips of skin decoratively. Lightly salt and pepper the inside.
-
4.
Whisk together vinegar, mustard, oil, a pinch of salt and pepper.
-
5.
Arrange asparagus, beans, and sugar snap peas decoratively on the zucchini cups, place on plates, drizzle with dressing, and serve garnished with mint.
