Recipe of the Day: Corn and Zucchini Salad

Autumn is a time when you can buy very tasty vegetables at fairs and stores. How to make a healthy salad out of them? The recipe was shared with “Challenger” by Saperavi Cafe chef Irakli Dundua.

 

Autumn salad with corn and zucchini

A light dish made of seasonal vegetables and greens, which will supplement lunch or dinner, will become a useful snack.

 

Ingredients

Tsukini 30 г

Cress salad 30 г

Spinach (mini) 20 г

Bulgarian pepper (baked) 50 г

Tomatoes (cherry) 30 г

Salt to taste

Pepper (ground black) to taste

Olive oil 100 ml

Juice (lemon) 15 ml

Olives (without bone) 35 г

Preparation process

 

    Prepare the salad dressing – for this, mix the olive oil and lemon juice, finely slice the olives and add them to the sauce.

    While the dressing insists, slice the corn and fry it quickly in a pan or grill. Cut the baked bell peppers, zucchinis, cherry tomatoes as you like.

    In a bowl, mix the cress salad, spinach, add the mixture of vegetables, season with sauce, season with salt and pepper.