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🍽️ Zucchini Salad with Fish

450 kcal · 30 min · 4 servings

Ingredients

• 5 baby zucchini
• salt
• 1 onion
• 4 tbsp rapeseed oil
• 1 tbsp brown sugar
• pepper (from the mill)
• 200 g smoked salmon
• 280 g chickpeas (can)
• 80 g sour cream
• 2 tbsp lemon juice
• 2 tbsp chives
• pepper
• watercress (for garnish)

Instructions

1. 1. Rinse the zucchini thoroughly under running water.
2. 2. Cut the zucchini into thin, long strips or use a grater.
3. 3. Sprinkle the zucchini strips with salt and let them sit for a moment.
4. 4. Peel the onion and slice it into thin rings.
5. 5. Heat two tablespoons of oil in a hot pan.
6. 6. Add the onion rings to the pan.
7. 7. Fry the onions, stirring constantly, for two to three minutes until golden brown.
8. 8. Sprinkle the onions with sugar and let them caramelize.
9. 9. Add one to two tablespoons of water.
10. 10. Simmer the onions for about ten minutes over low heat until soft.
11. 11. Remove the pan from the heat and let the onions cool down.
12. 12. Dry the zucchini strips with kitchen paper.
13. 13. Heat the remaining oil in another pan.
14. 14. Fry the zucchini over low heat for two to three minutes until soft.
15. 15. Remove the zucchini from the heat and let it cool down.
16. 16. Break the salmon into small pieces.
17. 17. Drain the chickpeas.
18. 18. Mix the sour cream with lemon juice and chopped chives.
19. 19. Season the sauce with salt and pepper to taste.
20. 20. Distribute the chickpeas evenly among four glasses.
21. 21. Place a dollop of the sour cream sauce on top of the chickpeas.
22. 22. Layer the salmon, onions, and zucchini on top of the sauce.
23. 23. Add the remaining sour cream on top.
24. 24. Garnish the salad with washed watercress if desired.
25. 25. Serve the salad immediately.

Nutrition per serving

• kcal: 450
• Protein: 24 g · Fett/Fat: 27 g · Carbs: 30 g