Green bean salad with zucchini

Green Bean Salad with Zucchini - A Light and Healthy Treat

How wonderful it is to enjoy fresh, seasonal vegetables, transforming them into delicious and healthy dishes! The green bean salad with zucchini is an ideal choice for a light meal, but also to accompany a juicy steak. This simple and quick recipe is perfect for summer days when vegetables are at their peak flavor.

Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Servings: 4

Ingredients:
- 400 g yellow green beans
- 1 medium zucchini
- 4 green onions
- 1 tablespoon fresh dill, chopped
- 1 tablespoon apple cider vinegar with honey
- 1 teaspoon honey
- 1 tablespoon olive oil
- 1 head of garlic
- Salt
- Freshly ground pepper

Brief History:
Green beans and zucchinis are common vegetables in many cultures, often being an integral part of healthy meals. These vegetables are not only easy to prepare, but they are also packed with essential nutrients. Beans are an excellent source of fiber and protein, while zucchini adds a crunchy texture and a high water content, ideal for hydration.

Preparation Techniques:
1. Preparing the Green Beans: Start by washing the green beans thoroughly. Trim the ends and cut them in half. This will facilitate even cooking and make the salad more visually appealing.
2. Preparing the Zucchini: Wash the zucchini and slice it into rounds about 0.5 cm thick. Remove the ends to ensure even cooking.
3. Boiling: Place the green beans in a pot with cold water and a pinch of salt. Boil for 10-15 minutes or until tender but crisp. Meanwhile, place the zucchini in another pot with cold water and salt and boil for 5-7 minutes. It is recommended not to overcook them to maintain their crisp texture and vibrant color.
4. Draining and Mixing: After the beans and zucchini are cooked, drain them in a colander. Place them in a large bowl.
5. Preparing the Dressing: In a small bowl, mix the olive oil, apple cider vinegar with honey, crushed garlic, honey, and chopped dill. This will be the dressing that adds a burst of flavor to your salad.
6. Assembling: Pour the dressing over the cooked vegetables in the bowl, add the chopped green onions, and season with salt and pepper to taste. Gently mix to avoid crushing the vegetables.
7. Chilling: Cover the bowl with plastic wrap and refrigerate for 30 minutes. This step is essential for the flavors to meld perfectly.

Serving:
The green bean salad with zucchini can be served as is, as a fresh side dish to a meat steak or alongside grilled fish. You can also add some roasted pumpkin seeds for an extra crunch.

Tips and Suggestions:
- If you want to personalize your salad, you can add chopped cherry tomatoes or bell peppers for a touch of color and sweetness.
- Instead of dill, you can experiment with basil or fresh parsley, each bringing a distinct flavor.
- A delicious alternative is to use flavored olive oil, such as garlic or chili oil.

Nutritional Benefits:
This salad is rich in vitamins A and C, dietary fiber, and antioxidants, making it an excellent choice for a balanced diet. Beans are a source of plant-based protein, ideal for vegetarians and vegans, while zucchini helps maintain good hydration due to its high water content.

Frequently Asked Questions:
1. Can I use other types of beans?
Yes, you can experiment with green beans or white beans, each offering a different texture and flavor.

2. How can I store the salad?
The salad can be stored in the refrigerator in an airtight container for 2-3 days. The flavors will continue to develop.

3. Is this salad suitable for vegans?
Absolutely! All ingredients are plant-based.

This green bean salad with zucchini is not only a healthy choice but also an explosion of flavors and textures. I invite you to try it and enjoy every bite! Enjoy your meal!