Zucchini salad with yogurt and walnuts | Refreshing and quick
(0)
25 min
Quick
Sezamo
O salată răcoritoare și cremoasă de vară, inspirată din bucătăria mediteraneană, cu dovlecei fragezi căliți ușor, iaurt grecesc fin, usturoi aromat, mărar proaspăt și miez de nucă crocant.
Preparation method
Ingredient preparation
Wash the zucchini well and grate them using a box grater with large holes. Sprinkle a little salt over them and leave them in a sieve for 10 minutes to drain excess water, then squeeze them well in your hands.
Finely chop the fresh dill and crush the garlic cloves. In a dry pan, lightly toast the walnuts over medium heat for 2-3 minutes to enhance their flavor, then coarsely chop them.
Cooking and assembly
Heat a tablespoon of olive oil in a large pan and sauté the squeezed zucchini over medium heat for 5-6 minutes, until softened and reduced in volume. Allow them to cool completely.
Chef's tip
For a perfectly creamy texture, make sure to squeeze the zucchini very well after letting them sit with salt, and allow them to cool completely before mixing with the yogurt.
The salad can be stored in the refrigerator in an airtight container for up to 2 days.
35 min
Under an hour
