ZUCCHINI SALAD
WITH PARSLEY ROOT SALSA

25 minutes

One serving

To get the most out of the vegetables, they should be eaten raw. It's easy to do, the main thing is to choose the right additives or marinade so that they are not only healthy, but also tasty.

Young zucchini are very tender and juicy in texture, so simply slicing them into thin ribbons, adding a poached egg, BUSOLS DUSKY SANCHAL SALT based on black Himalayan salt and crispy toasted almonds will allow you to enjoy all the health benefits and taste of this vegetable.

INGREDIENTS

FOR SALAD

80 g zucchini
1 egg
30-50 g parsley root
10-15 g almonds
30 g radis
Pea sprouts
BUSOLS DUSKY SANCHAL SALT

FOR SALSA

8 g parsley root
8 g cilantro
4 g lemon zest
3 g red chili
6 g red onion
50 ml olive oi
5 ml lemon juice

PREPARATION

Cut the zucchini into thin slices (do not use the seed part).

Dry the almonds in the oven or in a frying pan. Chop roughly with a knife.

Peel the parsley root and cut into small cubes for salsa. Lemon zest, blue onions, cilantro and chili are the same. Combine everything, add oil and lemon juice, mix until smooth.

Put slices of zucchini on a plate, put the poached egg in the middle. Pour the dressing over the salad, add chopped almonds, radishes, and pea sprouts. Sprinkle with BUSOLS DUSKY SANCHAL SALT.

Recipe from Emir Kurtlushaev for the online culinary magazine Striped Apron.

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ZUCCHINI SALAD WITH PARSLEY ROOT SALSA

ZUCCHINI SALAD
WITH PARSLEY ROOT SALSA