Seasoned Zucchini Salad with Onion
This zucchini salad is made with thinly sliced zucchini dehydrated with salt, then mixed with half-moon onion slices, green onion, garlic, oregano, peppers, vinegar and olive oil. The result is a fresh, well-seasoned, slightly spicy salad that works perfectly as a side dish for lunch or dinner.
Equipment
- knife Used to cut the zucchini, remove the seeds and slice the onion.
- cutting board Provides a safe surface for cutting the vegetables.
- sieve Used to dehydrate and drain the zucchini.
- bowl Used to soak the onion in hot water.
- large bowl Used to mix the salad with the seasonings.
- spoon Helps mix all the ingredients well.
- Plate or serving dish Used to serve the finished salad.
Ingredients
- 1 large zucchini
- 1 heaping spoonful salt for dehydrating the zucchini
- 1 large onion cut into thin half-moons
- as needed hot water for the onion
- to taste chopped green onion
- 1 clove finely chopped garlic
- 1/2 teaspoon salt
- 1 teaspoon oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon black pepper
- 1/3 cup white vinegar
- to taste olive oil
Instructions
- Cut the zucchini in half, then into smaller pieces, and remove the excess seeds with a knife.
- Slice all the zucchini into thin pieces.
- Transfer the sliced zucchini to a sieve, add one heaping spoonful of salt and mix to coat all the pieces.
- Let the zucchini dehydrate for about 15 minutes.
- Meanwhile, cut the onion in half and then into thin half-moons. Place it in a bowl, cover with hot water and let it rest for 15 minutes to soften its sharpness.
- Rinse the zucchini well to remove excess salt, drain and place it in a large bowl.
- Drain the onion as well and add it to the bowl with the zucchini.
- Add the green onion, chopped garlic, salt, oregano, crushed red pepper flakes, black pepper, vinegar and olive oil.
- Mix everything very well until all the seasonings coat the zucchini and onion.
- Transfer to a plate or serving dish and serve right away.
Notes
After resting the zucchini with salt, rinse it well and drain it to remove excess salt and keep the salad from becoming too salty. Hot water helps soften the sharpness of the onion, making the flavor milder. Serve right after seasoning or chill for a few minutes so the salad becomes even more flavorful.
Nutrition
Calories: 78kcalCarbohydrates: 7gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 3.5gSodium: 360mgPotassium: 390mgFiber: 2gSugar: 4gVitamin A: 240IUVitamin C: 24mgCalcium: 35mgIron: 0.8mg
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