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🍽️ Zucchini Salad with Herb Dip and Goat Cheese Rings

192 kcal · 30 min · 4 servings

Ingredients

• 1 handful fresh herbs (lemon balm, basil and marjoram)
• 1 garlic clove
• 6 tbsp olive oil
• 0.5 untreated lemon
• salt
• 1 yellow bell pepper
• 2 zucchini
• pepper
• 4 slices goat cream cheese (approx. 40 g each)

Instructions

1. 1. Rinse the fresh herbs under running water.
2. 2. Shake the herbs dry.
3. 3. Pluck the leaves off the stems.
4. 4. Peel one clove of garlic.
5. 5. Place the herb leaves, the garlic clove, and 4 to 5 tablespoons of olive oil into a blender.
6. 6. Blend the ingredients until smooth.
7. 7. Grate some lemon zest into the mixture.
8. 8. Squeeze in the juice of half a lemon.
9. 9. Season the dressing with salt.
10. 10. Wash the bell pepper thoroughly.
11. 11. Cut open the bell pepper.
12. 12. Remove the core.
13. 13. Cut the bell pepper flesh into small cubes.
14. 14. Rinse the zucchini.
15. 15. Cut off the ends of the zucchini.
16. 16. Slice the zucchini lengthwise into thin slices.
17. 17. Brush a grill pan with some oil.
18. 18. Place the zucchini slices into the hot pan one by one.
19. 19. Grill the zucchini on each side for 2 to 3 minutes.
20. 20. Season the grilled zucchini with salt and pepper.
21. 21. Remove the zucchini from the pan.
22. 22. Place the zucchini slices onto the plates.
23. 23. Drizzle the herb dip over the zucchini.
24. 24. Place one goat cheese medallion on each salad.
25. 25. Sprinkle the bell pepper cubes over the top.

Nutrition per serving

• kcal: 192
• Protein: 4 g · Fett/Fat: 17 g · Carbs: 6 g