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Food Monster - Recipes

Marinated Zucchini and Seaweed Salad [Vegan]

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This dish is great as an appetizer, starter or accompaniment, also the seaweed gives a very refreshing marine flavor.

Marinated Zucchini and Seaweed Salad [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

406

Ingredients

  • 2 large courgettes washed and cut into thin slices
  • 2 tablespoons white vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped parsley
  • 2 cloves minced garlic
  • 1 tablespoon algae (kombu, nori, lettuce sea ​​or fight) and leave at ease

Preparation

  1. In a dish place the zucchini with 1/2 liter of water and the vinegar so that they are macerated all night.
  2. Leave the seaweed in abundant water to hydrate.
  3. The next day, drain the water from the zucchini and seaweed.
  4. Finely chop the seaweed, garlic, and parsley, add them to the zucchini and let rest at least one hour before serving.

Notes

We used mini yellow zucchini, but you can use any variety of them.

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AUTHOR & RECIPE DETAILS


photo

Whole and healthy plant-based recipes from the chef's kitchen. Alejandra is the chef of a well known vegetarian restaurant in Santiago of Chile. She's been vegan for 8 years and her way of doing activism is through the cooking where she can demonstrate how creative she is. She loves to cook with whole and healthy foods.


 

 

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