Zucchini and Dill Salad
Recipe
Zucchini and Dill Salad
This is just like the well known cucumber and dill salad but the zucchini version. Since the zucchini is not cooked in this recipe, use only very fresh zucchini.
Times
- Ready Time : 0 min
Servings
Ingredients
- 4 firm and fresh zuchini, coarsely grated and strained well
- 2 tablespoons olive oil
- 2 tablespoons white vinegar
- 2 tablespoons lemon juice
- 1 teaspoon sugar
- 2 garlic cloves, minced
- 1/4 cup dill, chopped
- salt and freshly ground pepper to taste
Directions
- In a large bowl, mix together all ingredients. Taste and season as necessary.
- Store in an air-tight container in the fridge for up to two days. The salad will produce extra liquid while being stored- if you don’t want the extra liquid you can use a strainer).
Tags
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Pareve , Appetizers, Salads, Side Dish, Vegetable Side , Israeli & Middle Eastern , Dinner Tonight, No Cook , Gluten Free, Low Carb, Low Fat, Summer Salad, Vegan , Vegetable ,










