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Vegetable Salad with Garlic, Yogurt Dressing, and Zucchini

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Ingredients:

 

    • 4 large Eggs
    • 2 medium Zucchini
    • 2 tablespoons Olive oil

 

    • Salt, to taste
    • 2 cloves Garlic, minced
    • 2 Cucumbers, sliced

 

    • 3 medium Tomatoes, diced
    • 2 tablespoons Greek yogurt or sour cream
    • 1 tablespoon Apple cider vinegar

 

    • 1 teaspoon Mustard (preferably Dijon)
    • 2 Spring onions, chopped
    • Fresh ground black pepper, to taste

 

Directions:

    1. Cook the eggs: Bring a pot of water to a boil. Add the eggs and cook for 10 minutes to hard-boil them. Once done, peel and set aside.
    2. Prepare the zucchini: Slice the zucchini into thin rounds. Heat olive oil in a pan over medium heat. Add the zucchini and sauté for 3-5 minutes until lightly browned and tender. Season with salt to taste.

 

    1. Prepare the garlic: While the zucchini cooks, finely mince the garlic. Add it to the pan with the zucchini during the last minute of cooking to release its aroma and flavor.
    2. Chop the vegetables: Slice the cucumbers into thin rounds and chop the spring onions and tomatoes.
    3. Make the dressing: In a small bowl, combine Greek yogurt (or sour cream), apple cider vinegar, mustard, and a pinch of salt and pepper. Stir until smooth and well combined.

 

    1. Assemble the salad: In a large bowl, combine the sautéed zucchini, cucumbers, tomatoes, and spring onions. Add the boiled eggs, sliced or chopped into pieces, to the mixture.
    2. Dress the salad: Pour the dressing over the salad and toss everything together. Let the salad rest for 10 minutes to allow the flavors to meld.
    3. Serve and enjoy: Serve this vibrant and flavorful vegetable salad as a side or light main dish. Enjoy the crunchy, creamy, and tangy combination!

Serving Suggestions:

    • Pair with grilled chicken or fish for a balanced meal.
    • Serve as a side dish for a summer barbecue or picnic.
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    • Top with crumbled feta cheese or olives for added richness.
    • Add a handful of chopped fresh herbs like parsley or dill for an extra burst of freshness.
    • Serve with warm pita bread or crusty baguette for a light lunch.

Cooking Tips:

    • For a different flavor, try adding a squeeze of lemon juice or a splash of balsamic vinegar in the dressing.
    • To make the salad even more filling, add some cooked quinoa or chickpeas for added protein.

 

    • If you prefer a smoother dressing, blend the yogurt, mustard, and vinegar together in a food processor.
    • If you have extra time, let the salad chill in the fridge for 30 minutes before serving for even better flavor.
    • You can also grill the zucchini slices instead of sautéing them for a smoky twist.

Nutritional Benefits:

    • This salad is high in fiber from the zucchini, cucumbers, and tomatoes, making it great for digestion and overall gut health.
    • Eggs provide a great source of protein and essential amino acids, which help with muscle repair and growth.

 

  • Greek yogurt (or sour cream) adds calcium and probiotics, which are beneficial for bone health and digestion.
  • Olive oil contains heart-healthy monounsaturated fats, which support cardiovascular health.
  • The mustard and apple cider vinegar help with metabolism and digestion, making this salad both tasty and nutritious.

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