1/2 tsp salt (to sprinkle on zucchini; not in photo)
2 tbsp olive oil
1 small lemon
1 small clove garlic
2-3 sprigs parsley
Pinch salt (not in photo)
Slice zucchini into ribbons.
Meanwhile, prepare dressing.
Grate garlic, and finely chop parsley.
When zucchini is ready, gently squeeze out excess water, and place in another (or rinsed) bowl.
- The salad tastes sour immediately after dressing is mixed with zucchini. The taste softens after a few minutes.
- When tasting dressing to adjust saltiness, keep in mind that the salt used to soften zucchini remains.
- The salad above is garnished with borage (borago officinalis), which has a taste similar to cucumber.