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🍽️ Zucchini raw salad with yogurt dressing, parmesan and pine nuts

205 kcal · 30 min · 4 servings

Ingredients

• 4 thin zucchini
• 1 small onion
• 0.5 garlic clove
• 3 tbsp yogurt
• 2 tbsp olive oil
• 2 tbsp white wine vinegar
• salt
• pepper
• 1 tsp parsley (chopped)
• Parmesan (shaved, to taste)
• 50 g pine nuts (roasted)

Instructions

1. 1. Wash the zucchini thoroughly under running water.
2. 2. Slice the zucchini lengthwise into paper-thin slices.
3. 3. Lightly sprinkle the zucchini slices with salt.
4. 4. Set the zucchini aside to let it sit for a moment.
5. 5. Peel the onion and the garlic.
6. 6. Finely chop the onion and garlic.
7. 7. Mix the chopped vegetables with the oil.
8. 8. Stir the yogurt smooth with the vinegar.
9. 9. Add the yogurt-vinegar mixture to the onion-oil mixture.
10. 10. Season the dressing with salt and pepper to taste.
11. 11. Drain the zucchini to remove excess liquid.
12. 12. Wash the parsley and chop it coarsely.
13. 13. Mix the drained zucchini with the parsley.
14. 14. Fold the yogurt sauce into the zucchini-parsley mixture.
15. 15. Divide the salad among the plates.
16. 16. Shave fresh parmesan over the salad.
17. 17. Sprinkle toasted pine nuts over the top.
18. 18. Serve fresh white bread on the side.

Nutrition per serving

• kcal: 205
• Protein: 10 g · Fett/Fat: 14 g · Carbs: 8 g