Let's Cook with Meg and Ted

Zucchini, mint and lemon salad

The zucchini in this salad is not cooked, so it needs to stand for about 20 minutes to let the salt and lemon juice soften the zucchini before serving.

4-5smallish zucchinis
1 small bunchmint
1/2lemon, juiced (more if a mild lemon)
pinchsea salt

Slice the zucchini into very fine rounds - about 1-2mm thick. Place in a bowl, and toss with most of the finely chopped mint, the lemon juice and the salt. Leave to stand for 20 minutes or so, then add the rest of the mint and toss once more before serving.



16 July 2003

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