Latgalian zucchini salad. Original zucchini salads for the winter

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 amount of fiber, 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 - the 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 ones
- 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 cup 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. Homemade 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!

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From ordinary zucchini, you can cook a lot of delicious snacks. Open a jar in winter and remember summer!

Zucchini Salad with Parsley and Hot Peppers

Ingredients: 500 g of zucchini, 50 g of parsley, 30 g of garlic, 10 g of fresh hot pepper, 70 ml of vegetable oil, 20 ml of 9% vinegar, 15 g of salt, 2 g of ground black pepper.
Cut the zucchini into thin strips, squeeze lightly. Finely chop the parsley, garlic and hot pepper, add to the zucchini. Sprinkle with salt and pepper, pour over with oil, mix, leave for 2 hours. Then transfer to jars along with the allocated juice. Pour vinegar, cover and sterilize jars with a volume of 0.5 liters for 15 minutes. Then roll up, turn over and let cool.

Salad of zucchini, carrots and bell peppers

Ingredients: 2.5 kg of zucchini, 300 g of carrots, 300 g of bell pepper, 50 g of garlic, 150 ml of vegetable oil, 75-100 ml of 9% vinegar, 75-100 g of sugar, 30-50 g of salt, dill and parsley, ground black pepper and other spices to taste.
Cut carrots, bell peppers and young zucchini into strips (you can not cut the peel from zucchini. Pour oil into a saucepan, put vegetables, cover, simmer for 15-20 minutes. Add salt, sugar, spices, chopped herbs and garlic, simmer another 5- 7 minutes Pour in the vinegar, mix, bring to a boil.Pour the hot salad into jars, roll up, wrap until cool.

Spicy zucchini salad "Aji"

Ingredients: 1 kg of zucchini, 100 g of carrots, 100 g of red bell pepper, 50 g of garlic, 20 g of fresh hot pepper, 50 g of dill and parsley, 100 ml of 9% vinegar, 50 ml of vegetable oil, 25 g of sugar, 15 g salt.
For marinade: 500 ml of water, 50 ml of 9% vinegar, 20 g of salt.
Bulgarian and hot peppers, carrots, garlic, dill and parsley must be passed through a meat grinder. Add oil, salt, sugar, vinegar, cook for 20 minutes after boiling. Cut the young zucchini into slices, peel the old ones first. Mix ingredients for marinade, bring to a boil. Dip the zucchini in the marinade, cook for 5 minutes after boiling.
Put the zucchini and vegetable mass in layers in prepared jars, compacting each layer with a spoon. Pour in boiling marinade. Banks roll up and wrap until cool.

Zucchini salad "Teschin tongue"

Ingredients: 3 kg of zucchini, 2.5 kg of carrots, 100 g of garlic, 500 ml of chili ketchup, 200 ml of vegetable oil, 100 ml of 9% vinegar, 150-200 g of sugar, 50-60 g of salt, 5-7 g of ground hot pepper.
Wash zucchini thoroughly, cut into thin long slices. Pass carrots and garlic through a meat grinder, put in a saucepan, add vegetable oil, simmer for 5 minutes. Then add ketchup, salt, sugar and hot pepper, bring to a boil. Put in a boiling mass of zucchini, simmer for 20 minutes after boiling, stirring from time to time. Pour in the vinegar, simmer for another 2 minutes. Arrange the hot billet in sterilized jars, roll up, turn over and wrap until cool.

Zucchini and bell pepper salad

Ingredients: 2 kg of zucchini, 1 kg of tomatoes, 700 g of bell pepper, 1 kg of onion, 200 ml of vegetable oil, 100 ml of 9% vinegar, 150 g of sugar, 60 g of salt, spices to taste.
Cut zucchini into strips, onion and bell pepper - into half rings. Grind tomatoes with a meat grinder or blender. In a saucepan, combine oil, vinegar, salt and sugar, bring to a boil. Put zucchini in boiling liquid, simmer over low heat for 15 minutes. Add onion and bell pepper, simmer for another 7-10 minutes. Then add tomato and spices, simmer for 10 minutes. Arrange the hot salad in jars, roll up and wrap until cool.

Zucchini and carrot salad

Ingredients: 1 kg of zucchini, 100 g of carrots, 20-30 g of garlic, 15 ml of 9% vinegar, 20 ml of vegetable oil, 20 g of salt, 20 g of sugar, ground black pepper to taste.
Cut the zucchini into slices, carrots into thin strips or grate, pass the garlic through a press. Combine all the vegetables, add the rest of the ingredients and leave for 30 minutes. Then put into jars along with the allocated juice. Sterilize jars with a volume of 0.5 l for 10-15 minutes, 1 l - 15-20 minutes. Roll up, turn over and wrap until cool.

Korean zucchini salad

Ingredients: 3 kg of zucchini, 500 g of carrots, 500 g of onions, 500 g of bell pepper, 50 g of garlic, 200 ml of vegetable oil, 100 ml of 9% vinegar, 90 g of salt, 50 g of sugar, 10 g of seasoning for Korean carrots .
Grate zucchini and carrots on a Korean vegetable grater. Cut the onion into half rings, bell pepper - into strips, pass the garlic through a press. Combine all vegetables. In a dry frying pan, ignite the seasoning for a couple of seconds and add to the vegetables. Add salt, sugar, vegetable oil and vinegar, leave for 3-5 hours, stir from time to time. Then put the salad together with the released juice in sterilized jars. Sterilize jars with a volume of 0.5 l for 7-10 minutes, 1 l - 15-20 minutes. Roll up the workpiece, turn it over and let it cool.

Zucchini in tomato sauce

Ingredients: 1.5 kg of young zucchini, 30 g of garlic, 250 ml of tomato sauce, 50 ml of 9% vinegar, 100 ml of vegetable oil, 50-100 g of sugar, salt to taste.
Cut zucchini into slices. Mix the tomato sauce, chopped garlic, vegetable oil, vinegar, salt and sugar, bring to a boil over low heat. Put the zucchini in the sauce, simmer for 30 minutes. Then put into sterilized jars, roll up, turn over and wrap until cool.

Salad from zucchini "Teschin language"

Ingredients: 3 kg of zucchini, 400 g of bell pepper, 100 g of garlic, 50 g of fresh hot pepper, 1.5 l of tomato juice, 200 ml of vegetable oil, 100 ml of 9% vinegar, 200 g of sugar, 50-70 g of salt, 30 g of ready-made mustard.

Peel the zucchini, cut lengthwise into long slices about 1 cm thick. Combine tomato juice, sugar, salt, vegetable oil, vinegar, mustard. Add chopped garlic, hot and bell peppers with a blender, bring the mixture to a boil. Dip the zucchini in it, simmer from the moment of boiling for 40 minutes. Then arrange the zucchini with the sauce in sterilized jars. Roll up, turn over and wrap until cool.

Raw zucchini salad is a very light dish, suitable for those who are on a diet, and those who simply monitor their health.

To prepare a salad of raw zucchini, young zucchini are used. Most people use this vegetable in boiled, baked, fried form. But few people know that it can still be eaten raw. After all, it is in fresh zucchini that there is a large amount of minerals and vitamin C.

In raw form, only young zucchini are used. Long-ripened vegetables must undergo culinary heat treatment, so choose young vegetables for a raw food diet.

How to cook raw zucchini salad - 15 varieties

This salad does not take long to prepare. The ingredients are always on hand. And the usefulness of this recipe is not even worth discussing.

Ingredients:

zucchini - 200 g
spicy cheese - 70 g
pumpkin seeds - 30 g
dill, onion - to taste
vegetable oil - 1 tbsp. spoon
vinegar - 1 teaspoon
salt and pepper - a pinch

Cooking:

We cut the young zucchini into thin sticks, pour over with vinegar, leave to marinate for a while.
After 15-20 minutes, add chopped dill or onion, oil and salt.
Mix the salad, sprinkle with grated spicy cheese and roasted pumpkin seeds and mix again slightly.
Salad is ready to enjoy!

Zucchini marinated in vinegar will become soft and pleasant to the taste, even if it lies there for several minutes.

All used products can be taken from the garden. A simple salad to prepare, but very tasty.

Ingredients:

zucchini - 400 gr
dill and parsley
carrots - 200 gr
cucumbers - 200 gr
onion - 100 gr
sesame oil - 1 tablespoon

Cooking:

Three zucchini on a grater.
Next we rub the carrots.
Next, three cucumbers on a grater.
We cut the onion into rings.
Finely chop the dill and parsley.
We mix all the ingredients.
Topped with sesame oil.

You can grate the zucchini on a grater for Korean carrots. You will get a very beautiful straw.

Delicious original salad. It would seem that incompatible products perfectly complemented each other in a salad.

Ingredients:

zucchini - 360 g;
cherry tomatoes - 2 handfuls;
radish - 70 g;
a bunch of basil leaves;
wine vinegar - 15 ml;
Dijon mustard - 10 g;
honey - 5 g;
lemon juice - 15 ml;
olive oil - 30 ml.

Cooking:

Cut the zucchini into thin strips lengthwise so that you get a long noodle.
Sprinkle the squash noodles with salt and leave for half an hour so that the vegetable releases excess liquid.
Squeeze out the noodles and place them in a salad bowl along with cherry tomato halves and thin radish slices.
Top the vegetables with basil leaves and start dressing.
For dressing, mix lemon juice with olive oil, honey and mustard.
Fill the dish.

Bon appetit.

A delicious sauce is made from several ingredients, for example, as in this recipe: lemon juice with olive oil, honey, mustard. There is a sweet-spicy taste, giving a little sourness.

An unusual recipe for zucchini, a little spicy.

Ingredients:

zucchini - 1kg
carrot - 1pc
sugar - 1 tablespoon
salt - 1.5 tablespoons
coriander - 1 tsp
ground red pepper - 0.5 tsp
vinegar - 1 tablespoon
sunflower oil - 1 tablespoon
pepper - 1 pc.
garlic

Cooking:

Grate carrots.
Zucchini cut in half, cut into slices.
Add sweet pepper. Cut it into strips.
We mix the vegetables and leave for 20 minutes so that they start up the juice and the zucchini become softer.
While the vegetables are simmering, finely chop the garlic.
We squeeze the vegetables from the water and move them to another bowl.
Add garlic, vinegar, sugar, coriander, red pepper.
Mix everything thoroughly and season the salad with sunflower oil.
Mix and put in the refrigerator.

Zucchini should be taken small so that they do not have seeds. The younger the better. A ready-made salad must be placed in the refrigerator for impregnation, it would be ideal if it stands there for a day.

Watch a detailed video on how to prepare this salad:

An easy salad recipe for beginners.

Ingredients:

zucchini - 2 pcs.
onion - 1 pc.
mayonnaise - 1 tbsp. spoon
tomatoes - 2 pcs.
horseradish in vinegar - 2 tbsp. spoons
dill

Cooking:

Add horseradish to chopped zucchini.
Mix and leave to marinate under the lid for half an hour.
Then add onion rings, dill.
We cut the tomato into slices.
Add mayonnaise, mix thoroughly.

Horseradish marinated in vinegar will give the salad a natural spiciness. Don't be afraid to experiment with ingredients, especially if you've grown them in your garden.

Another salad recipe that can be whipped up when guests unexpectedly show up in the house.

Ingredients:

zucchini - 1 pc.
onion - 1 pc.
tomato - 2 pcs
eggs - 3 pcs
salt, mayonnaise, dill - to taste

Cooking:

Clean the zucchini.
Grate on a coarse grater.
Finely chop the onion.
Slice the tomato thinly.
Separate the whites from the yolks. Cut whites.
Mix salt.
Grind egg yolks with mayonnaise and dress with salad.
Put on a plate and decorate with finely chopped dill.

You can use zucchini or ordinary zucchini to prepare such a salad, but always young ones.

Watch a detailed video on how to prepare this salad:

Such a salad will surprise the most fastidious guests.

Ingredients:

zucchini - 2 pcs.
kiwi - 4 pcs.
green onion - 1 bunch
fennel - 1 pc.
sherry dry - 2 tbsp. spoons
walnut or pine nut oil - 1 tbsp. spoon
cayenne pepper - 1 pinch
peppercorns - 1 teaspoon
lemon juice - 10 ml
liquid honey - 1 teaspoon

Cooking:

Cut green fennel stalks and raw zucchini.
We chop the onion, cut the kiwi into slices.
We combine all the ingredients in a salad bowl.
Drizzle the salad dressing made this way: in a blender, beat the nut butter, lemon juice, sherry, honey and cayenne pepper.
Mix the salad, sprinkle with pepper, slightly crushed in a mortar.

An unusual sauce will complement the originality of the salad. The blender will combine all the ingredients into a single whole, it will be very difficult to guess what exactly was used in the salad.

A hearty and healthy summer salad.

Ingredients:

zucchini - 100 g
ham - 70-100 g
parsley - 20 g
tomato - 1 pc.
mustard - 1 teaspoon
canned artichokes - 50 g
vegetable oil - 2 tbsp. spoons
lemon juice - 2 tbsp. spoons
sugar and salt - a pinch
walnuts - a handful

Cooking:

Dice the ham and artichokes.
Three zucchini on a grater, cut the tomato into slices.
Mix all ingredients in a bowl.
Pour dressing of mustard, oil, lemon juice, sugar and salt.
Serve salad garnished with parsley and walnuts.

Ham can be replaced with doctor's sausage or ham.

Very tasty and spectacular dish with a quick marinade.

Ingredients:

Zucchini - 500 gr
Salt - 1 teaspoon
Garlic clove - 3-4 pieces
Honey - 1 tablespoon
Vegetable oil - 100 ml
White wine vinegar - 1 tablespoon
Dill and cilantro

Cooking:

Grate the zucchini with a vegetable peeler into a bowl.
Add salt.
Mix, leave aside for 30 minutes. At room temperature.
Finely chop the dill. It is not necessary to cut the cilantro. You can only cut off the leaves.
Cut the garlic into small pieces.
Marinade: vegetable oil, honey, white wine vinegar. Salt and pepper.
Mix all the ingredients with zucchini, after draining the water from the zucchini.
Place in refrigerator for 2 hours.

It is better to use vegetable oil rather than olive oil, it tastes better with it.

Watch a detailed video on how to prepare this salad:

Light salad of raw zucchini.

Ingredients:

zucchini - 120 g;
tomato - 80 g;
fresh cucumber - 80 g;
Greek yogurt - 40 g;
lemon juice - 15 ml;
fresh dill - 1 teaspoon;
garlic clove;
ground cumin and coriander - a pinch each.

Cooking:

Slice cucumber and zucchini.
Add tomatoes.
For dressing, combine yogurt with lemon juice, dill, chopped garlic, cumin, and coriander.
Drizzle salad with yogurt dressing and serve.

Greek yogurt will further enhance the taste sensations of zucchini and tomato.

This salad will create a summer mood at any time of the year.

Ingredients:

zucchini - 1pc
carrots - 1 pc.
lettuce
radish - 5 pcs
green onion
dill
grapefruit - 1 pc.
linseed oil - 90 gr
mustard - 1 teaspoon
honey - 1 teaspoon
cherry juice - 2 tablespoons

Cooking:

We clean the zucchini and cut into long strips with a vegetable peeler.
We also chop the carrots.
Lettuce is simply torn by hand.
Cut the radish into thin slices.
The leaves are also chopped finely and cut into a salad.
Cut dill and parsley.
Salt. Prepare the sauce: linseed oil, mustard, honey, cherry juice, a pinch of salt.
Mix the sauce, dress the salad.
Mix the salad with your hands.
Put on a plate and decorate with grapefruit pulp on top.

Radish leaves can also be used in a salad, as they will add freshness and freshness to the salad.

Watch a detailed video on how to prepare this salad:

Delicious and healthy salad, rich in vitamins.

Ingredients:

red chili pepper (hot) - pod
young fresh zucchini - 1 pc.
fresh large lemon
olive or grape oil - 2 tbsp. spoons
greens (parsley, basil, mint) - at your discretion
black pepper - to your taste
ajinomoto - 2 pinches

Cooking:

A young zucchini, it is desirable that it be elastic, cut into thin long slices.
Sprinkle the top with grated lemon zest.
Pour vegetable oil according to the recipe and freshly squeezed lemon juice into a small bowl, add chopped chili pepper. Mix well.
Pour the zucchini with the resulting sauce, add ajinomoto and pepper to your taste. Let it brew for about 10 minutes. Drain the juice that has stood out, and transfer the finished salad to the dish in which you will serve it.

You can cut the zucchini with a potato peeler. If you use a middle-aged zucchini, then do not clean the middle, just throw it away.

This salad is a quick summer salad. It takes 10 minutes to make such a salad of fresh zucchini with pine nuts.

Ingredients:

500 g zucchini
35 g pine nuts
1 tablespoon lemon juice
1 tablespoon cold pressed olive oil
Salt, black pepper to taste
A small piece of parmesan

Cooking:

Wash the zucchini, cut off the excess and, if your zucchini is beautiful in appearance, then you can cut it with a potato peeler without removing the skin to make long strips. Or another option: you can grate on a coarse grater, as for beets.
Then fry the pine nuts in a dry frying pan for 3 minutes.
In a separate bowl, whisk together lemon juice, extra virgin olive oil, salt and pepper.
Season the zucchini slices with this mixture and then put the chopped zucchini and roasted nuts in a salad bowl with dressing.
Mix everything.
And to give an Italian touch to our salad, you can sprinkle it with parmesan before serving.

You can use olives and basil.

In a dietary salad of raw zucchini, the main role is played, of course, by the sauce. Since zucchini has almost no taste, the sauce should be such that you would like to ask for supplements.

Ingredients:

1-2 zucchini
handful of sunflower seeds
handful of white sesame
2 tbsp. l. lemon juice
0.5 tsp mustard
0.5 garlic cloves
salt and black pepper to taste

Cooking:

Let's start by making the white sauce. Grind the peeled sunflower seeds and sesame seeds in a food processor into fine crumbs. The smaller the better, the smoother the sauce will be. If there is no combine, you can grind the seeds in a coffee grinder, it will be even better.
Add garlic, mustard and lemon juice to the crushed seeds. Let's whip it all together. You will also need to add a little water to achieve the desired consistency.
Salt the sauce, season it with pepper. Check the consistency - if the sauce is too thick, add more water. Whisk thoroughly again.
We have white raw sauce ready. Let's put it aside for now.
It will be necessary to cut off the skin from the zucchini so that it does not spoil the color of the salad.
Cut the zucchini into medium cubes. You don't need to salt them.
Season the zucchini with white sauce.
Mix thoroughly so that each cube is covered with a delicious sauce.

This sauce can also be used for stuffed zucchini with vegetables baked in the oven or for other dishes.

A charge of vivacity and vitamins.

Ingredients:

zucchini - 2 pieces
salt - 1 teaspoon
lemon - 1pc
a mixture of garlic and coriander
herbs: cilantro, dill, basil
olive oil - 2 tablespoons

Cooking:

Grate zucchini for Korean carrots.
Marinate with salt.
Drain the water.
Chop dill, cilantro and basil.
Chop the garlic and coriander.
Pour the juice of half a lemon over the zucchini, pour the mixture of garlic and coriander.
Mix thoroughly all the ingredients together.
Add olive oil. Mix.

Salad ready.

Do not forget to pour out the water from the pickled zucchini, it is not only not needed in the salad, but even harmful.

Watch a detailed video on how to prepare this salad:

Hello. And again I want to surprise you today with how many interesting and very tasty things can be prepared from ordinary zucchini. And if it is hardly possible to surprise anyone (although I still tried to do it in previous collections), then raw salads from this vegetable will be a surprise for many.

In the meantime, these are great salads. which will fit very well both in the system for weight loss, and as a light summer snack on a hot day when you don’t want any heavy food.

And there are a lot of options for preparing such a salad, and I offer you a selection of 9 of them, which, in my opinion, are very tasty and, at the same time, easy to prepare.

I draw your attention to the fact that in some cases you need to let the zucchini marinate in the dressing for a couple of hours. To make it more convenient, at the beginning I arranged quick ways where you don’t have to wait so long.

And one more thing: only young zucchini are suitable for salads - juicy and with unformed seeds.

Hard stale vegetables with large seeds will only ruin everything.

Salad of fresh zucchini with cucumbers and vinegar

I must say that these vegetables are very often used in pairs. And you will see this as you read the article. This is a very successful flavor combination, which many ultimately prefer.

If you have never tried raw zucchini salads, then start with this one.

Ingredients:

Zucchini - 1 pc.
Cucumbers - 3 pcs
Onion - 1/2 piece
Garlic - 2-3 cloves
Dill - a small bunch
Wine vinegar - 2 tbsp
Grain mustard (French) - 1 tsp
Olive oil - 2-3 tbsp
Salt - to taste

Cooking:

1. For cooking, we need a special grater that cuts vegetables into the thinnest petals (slices). Without it, cutting vegetables will be extremely problematic.

In extreme cases, you can use a regular potato peeler. It will not be as convenient, but just as tasty and beautiful.

2. Peel the zucchini, cut off the tails, grate and put in a deep bowl. Add to it the onion, cut into half rings and vinegar. Mix thoroughly and let marinate for 10 minutes.

3. Meanwhile, we prepare the rest of the ingredients: we rub the cucumbers on the same grater, chop the garlic and herbs with a knife.

4. When all the ingredients are ready, combine them together, add mustard and vegetable oil, salt and mix thoroughly.

Ready. Bon appetit!

A simple recipe with raw zucchini for weight loss

If you are on a diet and do not know how else to diversify the menu with low-calorie dishes, then this salad will come in handy. Yes, it has olive oil, but not much at all. And do not forget that fat in reasonable amounts must be in the diet. So, by all means, avoid it.

Ingredients:

Young zucchini - 2 pcs
Olive oil - 2 tbsp
Dried basil - 2 tsp with a slide
Lemon juice - 2 tbsp
Garlic - 2 cloves
Salt, pepper - to taste

Cooking:

1. Peel the zucchini, cut off the ends and cut into slices.

2. We prepare the dressing by mixing lemon juice, dried basil, salt, pepper and garlic squeezed through a press in a glass with vegetable oil.

3. Add the resulting mixture to the zucchini, mix thoroughly and let it soak for 15 minutes.

Ready. Bon appetit!

Video on how to make a salad with tomatoes and cucumbers

In the summer season, you can diversify recipes with other seasonal vegetables, such as cucumbers and tomatoes, so that it does not seem like only zucchini is on the menu.

Quick and tasty appetizer of fresh zucchini with sour cream

Not everyone likes vegetable oil as a salad dressing. This recipe is for them. Sour cream will be used as a dressing (although mayonnaise is great).

Ingredients:

2 fresh cucumbers
1 small fresh zucchini
1 bulb
2-3 garlic cloves
Parsley and dill greens
3-4 tbsp sour cream
Salt - to taste

Cooking:

1. Cut the peel from the zucchini and cut it into thin slices. We do the same with cucumbers and onions.

2. Pour sour cream into a bowl, add garlic squeezed out with a garlic press and mix thoroughly.

Everyone has a different degree of love for garlic, so before dressing the salad, try what happens - you may want to add a little more garlic.

3. Put the vegetables in a deep bowl in layers: first cucumbers, then zucchini and onions. Salt. Put sour cream and chopped greens on top.

Stir the salad before serving.

Ready. Bon appetit!

Step by step photo recipe for salad with zucchini, tomatoes and egg

A recipe with more complex ingredients, but at the same time tasty and satisfying. It is no longer for losing weight and can completely replace a lunch dish.

Ingredients:

Small young zucchini - 2 pcs
Strong tomatoes - 2 pcs.
Boiled eggs - 2 pcs
Green onion - 1 bunch
Greens - 1 bunch
Mayonnaise - 2 tbsp. heaped spoons
Lemon juice -2 tablespoons
Salt - 1 teaspoon
Pepper - to taste

Cooking:

1. Remove the peel from the zucchini, cut them into small strips and pour into a colander. Add 1 teaspoon of salt, mix and leave for 15 minutes.

This is necessary so that the vegetables release the juice and the salad does not turn out to be too watery.

2. Cut off the stalks of the tomato and cut into thin strips half a centimeter wide.

3. Cut the green onions into rings, chop the greens with a knife.

4. We combine tomatoes with greens in a salad bowl, add boiled eggs cut into cubes and lightly pepper.

5. We return to the zucchini. We put them on a paper towel, and blot them with another paper towel on top. In addition to moisture, the paper will also absorb excess salt.

6. We send the dried zucchini to a salad bowl, add mayonnaise and mix.

7. With the final touch, add lemon juice, mix again and you're done.

Bon appetit!

How to make a snack with fresh vegetables and cheese

Salad comes from sunny Italy. He doesn’t need a lot of products at all, but he’ll have to run to the store for them, since it’s unlikely that they are constantly stored in someone’s refrigerator. But it's worth it.

Ingredients:

Young small zucchini - 6 pcs
Cheese - 120 g
Rucola - 100 g
Juice of 1 lemon
Olive oil
Salt pepper

Cooking:

1. Cut the zucchini into slices, put in a colander, add a teaspoon of salt and mix. Leave for 20 minutes for the vegetables to release their juice.

If the zucchini is really young, then they have a tender peel and it is not necessary to cut it off.

3. Then we mix the settled zucchini in a salad bowl (try if they are too salty - rinse in running water and dry with a paper towel), arugula leaves, dressing and mix well.

4. Break the cheese into small pieces and add to the salad just before serving it.

Bon appetit!

Korean salad recipe with fresh zucchini

And now we get to recipes that use raw zucchini, but it takes time for them to marinate in a ready-made salad. You will have to wait a couple of hours, but you will not be disappointed.

How to marinate vegetables with honey

Usually honey is used for pickling. I suggest you use honey for these purposes. It turns out an original and interesting taste. Be sure to try.

Ingredients:

3 medium zucchini (500 - 700 grams)
1 tbsp salt
1 tbsp honey
1 - 2 cucumbers
1 bell pepper
1 bunch dill
4 - 5 garlic cloves
1 lemon

The preparation is very simple and unpretentious: you need to cut all the vegetables into not large strips, squeeze the garlic with a garlic press, and chop the greens. Then combine everything in a salad bowl, salt, add honey and mix.

You can also cut the lemon into strips, or simply squeeze the juice out of it.

After that, we remove the salad in the refrigerator to marinate and after 2 hours it is ready. Bon appetit!

Simple diet salad with raw zucchini and honey

But this is perhaps the simplest salad, which also fits perfectly into a healthy diet.

Ingredients:

2 young zucchini (500 - 600 grams)
1 bunch dill
3 - 4 garlic cloves
0.5 tsp salt

For refueling:

1 tbsp honey
0.5 tsp grape or apple cider vinegar
0.5 tsp sunflower oil

Cooking:

1. Cut the zucchini into slices using a vegetable cutter and put them in a salad bowl.

2. Salt, add chopped garlic and herbs. We mix.

3. Then pour in the dressing made from carefully mixed honey, vinegar and sunflower oil. You can add ground pepper if you wish. Mix everything very well and put the salad bowl in the refrigerator for 2 hours.

And you're done. Bon appetit!

As you can see, if you wish, you can cook wonderful dishes even from the simplest products. And it is especially easy and pleasant to do this in the summer, harvesting your own harvest from healthy vegetables, and not buying extremely vitamin-poor offal in the supermarket.

And that's all for today, thank you for your attention.

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.

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.
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

Preparing this salad is very simple. We shred the cabbage on a flat grater-shredder with a thin straw.
Three beets and carrots on a regular coarse grater, and cut cucumber and zucchini into thin straws.
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 add hot pepper to taste, mix everything, slightly 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

My zucchini, and immediately, without cutting off the skin, we cut it on a shredder in thin circles.
We fill the whole cut with salt (1 tsp) and leave the zucchini to lie down for half an hour.
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.

Such a salad of raw zucchini is quite capable of fully replacing any side dish. Serve it even with meat, even with fish, it will fit in very harmoniously everywhere.