Zucchini Salad


  • 2 bunches of purslane
  • 1 medium sized zucchini
  • 1 cup boiled chickpeas
  • 1 cup boiled corn

For the sauce:

  • 2 tablespoons balsamic vinegar
  • 1 crushed garlic
  • 1 coffee cup of olive oil
  • juice of half a lemon
  • Salt
  • 1/2 coffee cup water


Put the sauce ingredients in a small jar, close the lid, shake and keep it in the refrigerator.

Cut the zucchini into small pieces, 1 finger thick.

Mix it with olive oil and spices, put it between wax paper, bake it in the toaster and let it cool.

Combine pre-boiled chickpeas and corn with the purslane you have cleaned.

After adding the zucchinis, shake the sauce and pour it over the salad.

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