I often bring home some zucchini and most of the time it ends up as a soup. I like zucchini, but I don’t like it when it gets all soft and squishy. And last week I had one zucchini lying around for a few days… I already made a soup, so what to do with the zucchini?? Finally it ended up in a salad with some left-over cherry tomatoes.
Zucchini are high in fibers, so good for your digestion. They are also high in minerals (such as calium, calcium, fosfor and magnesium) and vitamins (folate and vitamin C). You can use the zucchini in different ways: steaming, stir-frying or in a stew. Be careful with the use of oil when stir-frying the zucchini, them are quite ‘spongy’ and will absorb most of the oil. You can also choose to use the zucchini raw, like I did in this salad!
Raw products contain enzymes, special proteins that help to digest what we eat and help our body to absorb all the nutritional components of our food. The longer en the higher you heat your food, the more enzymes will be destroyed. Some nutrion needs to be heated, such as legumesand grains. Some vegetables are easier to digest and more nutritious when heated a little. But most vegetables can be eaten RAW!
The pinenuts, walnuts and walnut oil add some good vegetable oils to this salad!
Zucchini Ribbon Salad!
- 1 zucchini (sliced into thin ribbons)
- 150 grams of cherry tomatoes (halved)
- handful of walnuts (chopped)
- handful of pinenuts
- 2 tbsp walnutoil
- few basil leaves
- salt & pepper to taste
Slice the zucchini into thin ribbons by using a cheese slicer or a peeler, chop the cherry tomatoes in half and put together into a large bowl. Sprinkle the chopped walnuts and the pinenuts on top. Drizzle with the walnutoil and toss all together so the oil gets well mixed through the salad. Finish with some salt&pepper to taste and the basil!