Philippino Cuisine Philippine Kitchen Food Recipe

Zucchini Salad


3 pieces zucchini, about 1-1/2 pounds
1/2 red onion, very thinly sliced into rings
2 tablespoons capers, rinsed
1/2 cup balsamic vinegar
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
2 table spoons finely chopped parsley
salt and pepper to taste
1 small herd romaine lettuce, broken into leaves, washed and sliced



Wash, dry and slice zucchini crosswise very thinly. Combine zucchini, onion and capers in salad bowl. Combine dressing ingredients and pour over vegetables, stir to combine. Cover bowl and store inside ref until serving town. To serve, line each plate with two romaine leaves and top with 1/2 cup of salad. (Note – the romaine leaves may be sliced crosswise into ribbons and used for lining the plates. SHARE With Your Friends:

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