Vegan Zucchini Salad
Ingredients
- 2 tbsp olive oil extra-virgin
- 1 small onion thinly sliced
- 2 cloves garlic minced
- 2 cups zucchini cubed
- 7 saffron threads
- 1/2 tbsp ground cumin
- 1 pinch ground turmeric
- salt to taste
- freshly ground white pepper
- 1/2 lemon juiced
- 1 tbsp fresh mint chopped
Notes
Heat olive oil carefully in a skillet over medium heat and cook onion and garlic until mollified around 4 minutes. Include zucchini, saffron, cumin, turmeric, salt, and pepper. Cook and mix until zucchini is appeased yet at the same time firm to the chomp, around 8 minutes. Expel from heat and permit to cool.
Shower zucchini blend with lemon juice and season with salt and pepper. Sprinkle with mint. Serve chilled or at room temperature.
Nutrition Facts (Per Serving): Calories 268, Carbohydrates 24g, Protein 33g, Fat 3g
Share this Story
