Vegan Zucchini Salad

This is one of my favorite summer salads, especially with zucchini from the yard or the farmer’s market. Smaller zucchini usually have more flavor than the big ones.

Step: 1

Heat olive oil in a skillet over medium heat and cook onion and garlic until softened, about 4 minutes. Add zucchini, saffron, cumin, turmeric, salt, and pepper. Cook and stir until zucchini are softened but still firm to the bite, about 8 minutes. Remove from heat and allow to cool.

Step: 2

Drizzle zucchini mixture with lemon juice and season with salt and pepper. Sprinkle with mint. Serve chilled or at room temperature.

Per Serving: 93 calories; protein 1.6g; carbohydrates 7.8g; fat 7.2g; sodium 50.6mg.

Product salad is one of the easiest salads to make . It is high in body delight and water content . As fruits can make natural sweetness , you can have them for eat in mornings . The sweetness in it will give you enough energy for the 24 hours and make body fit with your get sugar producer cravings too.

Salads often get a not good for being unpleasant (if they’re feather like and mean) or unhealthy (if they’re not lean and mean). The substantial middle ground is less talked more , but it’s precisely where you’ll find the salads that may get weight loss.