Raw Zucchini salad

Insalata di Zucchine crude

This raw zucchini salad is fresh, quick and delicious. When very thinly sliced, raw zucchini marinates great, especially in lemon juice. Then, the addition of olive oil and other raw ingredients makes a great healthy dish.

Preparation time: about  40 minutes
Cooking time: -
Class: cheap, very healthy

Serves  2-3

Ingredients:
2 medium zucchini
2 tsp. salt
5-6 tbsp. fresh squeezed lemon juice
2 tbsp. sunflower seeds
An handful chopped sun-dried tomatoes
6-7 tbsp. extra virgin olive oil

Method:

1. Using a vegetable peeler, slice zucchini into thin strips. Place the zucchini into a bowl, add salt and lemon juice, mix well and let sit for 30 minutes. Then squeeze the zucchini by hand to remove the water.

2. Transfer the zucchini to a salad plate and combine with sunflower seeds and dried tomatoes. Add the extra virgin olive oil and gently mix all together. At this point, taste the salad and add more salt if needed. Squeeze more lemon juice if desired. Serve immediately.

Avocado salad

Insalata di Avocado

This salad is rich and tasty. It’s a quick and easy meal which is a welcome diversion from the most popular salads.

I like to serve this salad into the avocado peel. To preserve the peel, my method is the following: With a knife, carefully cut the avocado in half lengthwise around the seed. Holding the avocado in the palm of one hand, use your other hand to twist, rotate and separate the two halves apart. Remove the seed and discard. You can use your fingers or a spoon to scoop out the seed. At this point, you can either scoop out the avocado flesh with a spoon or take a small knife and gently make cuts in the avocado flesh. Then use a spoon or your fingers to separate the avocado segments from the peel.

Preparation time: about  10 minutes
Cooking time: -
Class: cheap, very healthy

Serves  2

Ingredients:
1 ripe avocado
½ onion, peeled and finely chopped
fresh chives, chopped (optional)
1 hard boiled egg, chopped
1 tbsp. sunflower seeds
3 tbsp. fresh squeezed lemon juice
6-7 tbsp. extra virgin olive oil
a pinch of salt
black pepper to taste (optional)

Method:

1.    Peel the avocado, then slice it and put into a bowl. Add onion, chives, egg, sunflower seeds, lemon juice and extra virgin olive oil. Season with salt and balck pepper, and gently mix all together. At this point, taste the salad and add more salt if needed.
2.    Then, transfer the salad into the avocado peel or to a salad bowl and serve immediately.