The original vitamin salad appetizer can be made using ripe zucchini and avocados.
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Chicory is added to the dish, which can be replaced with radicchio salad, and tarragon and spices are used for piquancy. Hazelnuts give nutritiousness to a snack. Special salad dressing is prepared using Dijon mustard, lemon juice with peanut butter. We will need:
-375 g ripe zucchini
-365 g ripe avocado
-1 PC. chicory
-100 g peeled hazelnuts
-2 pcs. twigs of tarragon
-25 g of lemon juice (fresh).
-Salt, pepper (ground) are added to taste.
To make dressing for dressing, you will need:
-18 g of juice (take lemon)
-18 g Dijon mustard
-50 g peanut butter.
Culinary Technology:
1. Peeled ripe zucchini cut into slices. Dijon mustard is mixed in a bowl with lemon juice, walnut oil is added. The resulting sauce dressing is poured slices from zucchini, let the vegetables infuse in such a marinade for half an hour, putting it in the refrigerator.
2. Avocado (peeled) is cut into slices, sprayed to prevent darkening of the fruit with lemon juice. The leaves of tarragon and chicory are washed and dried.
3. In a bowl combine zucchini-soaked dressing with slices of avocado, salt (to taste), add pepper, mix with chicory / radicio salad.
4. Hazelnuts (peeled) are fried in the oven, laying nuts on a baking sheet. The nuts will be fried for 17 minutes at a temperature of about 145 degrees. When the hazelnuts have cooled, it is crushed coarsely.
5. Roasted hazelnuts are added to the salad along with the leaves of tarragon. Serve the appetizer in portions or on a flat wide salad bowl. For beauty, parsley can be added to a ready-made salad appetizer with zucchini and avocado. A delicious salad is ready.