Summer Salad

Summer Salad

1.5 lbs of zucchini, cut in quarters
1/2 cup feta cheese
1 small bunch of fresh mint, chopped
Extra-virgin olive oil
1 tablespoon organic apple cider vinegar
Black pepper, freshly ground
Preparation:
Cook the zucchini in boiling Real Salt salted water until just tender, about 7-8 minutes; it’s better to undercook than overcook it.

Drain in a colander and run under cold water to stop the cooking process. Let the zucchini cool a little, then transfer it to a shallow serving dish.

Crumble the feta over the top, sprinkle with the mint, and drizzle with the olive oil and Super ACV vinegar. Add freshly ground black pepper to taste. Serve at room temperature or slightly chilled. Makes 4 servings. Prep time: 10-15 minutes.

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