Zucchini and Dill Salad
This is just like the well known cucumber and dill salad but the zucchini version. Since the zucchini is not cooked in this recipe, use only very fresh zucchini.
- ServingsServings
Ingredients
- 4 firm and fresh zuchini, coarsely grated and strained well
- 2 tablespoon olive oil
- 2 tablespoon white vinegar
- 2 tablespoon lemon juice
- 1 teaspoon sugar
- 2 garlic cloves, minced
- 1/4 cup dill, chopped
- salt and freshly ground pepper to taste
Preparation
- In a large bowl, mix together all ingredients. Taste and season as necessary.
- Store in an air-tight container in the fridge for up to two days. The salad will produce extra liquid while being stored- if you don't want the extra liquid you can use a strainer).
