Also read Zucchini on the Menu
This salad of my friend Michelle Gélinas, for whom good food has no secret, is refreshing and light. You will like its delicate taste of honey and lemon.
Servings: 4
1/2 cup (60 g) golden raisins
Hot water
2 small zucchinis, sliced thinly
1 scallion, chopped OR sweet onion
1 rib of celery, sliced thinly ( preferably from center of celery)
1 tablespoon of freshly squeezed lemon juice
Salt and freshly ground pepper
3 tablespoons of extra virgin olive oil
2 tablespoons of coarsely chopped frest basil OR 1/2 teaspoon of dried basil leaves
1
Cover raisins with hot water and let steep for 30 minutes or while preparing the salad.
2
Mix raisins, zucchini, celery, scallions and raisins in a bowl, add salt, pepper and lemon juice and stir.
3
When ready to serve add basil and oil, stir and serve.
Ingredients
1/2 cup (60 g) golden raisins
Hot water
2 small zucchinis, sliced thinly
1 scallion, chopped OR sweet onion
1 rib of celery, sliced thinly ( preferably from center of celery)
1 tablespoon of freshly squeezed lemon juice
Salt and freshly ground pepper
3 tablespoons of extra virgin olive oil
2 tablespoons of coarsely chopped frest basil OR 1/2 teaspoon of dried basil leaves
Directions
1
Cover raisins with hot water and let steep for 30 minutes or while preparing the salad.
2
Mix raisins, zucchini, celery, scallions and raisins in a bowl, add salt, pepper and lemon juice and stir.
3
When ready to serve add basil and oil, stir and serve.
