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🍽️ Ginger-Zucchini Salad with Date Strips

173 kcal · 30 min · 4 servings

Ingredients

• 1 kg zucchini
• 200 g spring onions (2 bunches)
• 30 g ginger (1 piece)
• 50 g dates (pitted)
• 3 tbsp rapeseed oil
• salt
• pepper
• 1 lemon
• 6 sprigs cilantro

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Remove the tough ends of the zucchini.
3. 3. Slice the zucchini into rounds about 5 millimeters thick.
4. 4. Wash the spring onions.
5. 5. Trim the dry tips of the spring onions.
6. 6. Cut the spring onions diagonally into 2-centimeter-long pieces.
7. 7. Peel the ginger.
8. 8. Grate the ginger finely.
9. 9. Halve the dates lengthwise.
10. 10. Cut the date halves into thin strips.
11. 11. Mix the date strips with the grated ginger.
12. 12. Heat 1 tablespoon of rapeseed oil in a non-stick pan.
13. 13. Fry half of the zucchini slices over medium heat for about 5 minutes.
14. 14. Remove the fried zucchini from the pan.
15. 15. Heat the remaining rapeseed oil in the same pan.
16. 16. Fry the remaining zucchini slices over medium heat for about 5 minutes.
17. 17. Season all the fried zucchini slices with salt and pepper.
18. 18. Fold the seasoned zucchini into the ginger-date mixture.
19. 19. Fry the spring onions in the pan over medium heat for about 5 minutes.
20. 20. Season the spring onions with salt and pepper.
21. 21. Add the spring onions to the zucchini mixture.
22. 22. Halve the lemon.
23. 23. Squeeze the juice from the lemon.
24. 24. Add 3 tablespoons of lemon juice to the vegetables.
25. 25. Cover the pan.
26. 26. Let the vegetables marinate for about 30 minutes.
27. 27. Wash the coriander.
28. 28. Shake the coriander dry.
29. 29. Pluck the coriander leaves from the stems.
30. 30. Add the coriander leaves to the vegetables.
31. 31. Season the dish to taste with salt, pepper, and a little lemon juice.
32. 32. Transfer the vegetables into a tightly sealing food container.

Nutrition per serving

• kcal: 173
• Protein: 4 g · Fett/Fat: 8 g · Carbs: 19 g