For the arrival of guests, you can easily organize a festive meal from fresh zucchini. Zucchini salad with salmon and carrots – without tiresome frying or baking. Remember the recipe – it’s delicious, fast and effective!
Summary
| Cook Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
Ingredients
Ingredients- Zucchini – 1 pc.
- Korean carrots – 110 g
- Lightly salted salmon – 95 g
- Curd cheese – 45 g
- Lemon juice – 50 ml
- Water – 25 ml
- Teriyaki sauce – 35 ml
- Sea salt – 15 g (to taste)
- Pepper to taste
- Fresh dill – 15 g
Print Recipe
Pin Recipe Instructions
- Peel the zucchini using a slider cut off the stem and inflorescence with a knife.
- We continue to cut the zucchini with a slider into thin ribbons – until the seeds. Put in a bowl where lemon juice is mixed with water, salt. We marinate for 5 minutes.
- Put the prepared zucchini in a flat salad bowl; add Korean carrots on top, evenly distributing the layers.
- Cut the salmon into thin slices, sprinkle with dill.
- Put the fish in a salad bowl, gently mixing it with carrots, zucchini. Season with teriyaki sauce and stir.
- Crumble the curd cheese, evenly distributing it over the dish.
- Now the zucchini appetizer with salmon and carrots is ready. Season with salt and pepper to taste.
Serve a zucchini appetizer to the table, refreshed with lemon juice and sprinkle with dill.
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