Wednesday, August 26, 2009

Zucchini Salad with Parsley and Mint

Too hot in my kitchen to heat any sort of ingredients, so I decided to shred some zucchinis with my cuisinart and see what happens.

2 zucchinis (shredded)
about a T of sea salt
juice from one lemon
2T of flax oil (olive oil would have worked too)
2T of sesame seeds
freshly ground pepper
handful of parsley and mint (chopped)
This is barely a recipe. I literally just shredded the zucchini, put it in a bowl and added the rest of the ingredients. The salt will bring out the moisture in the zucchini. You can choose to drain the liquid. I didn't bother. It turned out really well. The salad is light and refreshing and has a bit of crunch from the sesame seeds.

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