Source: Food Combining for Health
Date tried: April 18, 2018
Yield: 4 servings
Time needed: 1 hour to allow for cooling.
A tasty little side dish, And another way to use zucchini.
8 small zucchini
1 tsp. sea salt
1 large onion
6 Tbsp. olive oil
3 Tbsp. cider vinegar
1/2 tsp. Dijon mustard
1/2 tsp. clear honey
1 Tbsp. chopped parsley
Wash zucchini and slice into rounds about 1/4” thick
Bring a little water to a boil in a saucepan. Add salt and zucchini.
Allow to simmer gently for about 5 minutes until zucchini is tender but not soggy.
Drain and set aside to cool.
Meanwhile slice onions finely and set aside.
Mix oil, vinegar, Dijon mustard and honey to make a vinaigrette dressing.
About half an hour before serving, arrange onions slices and zucchini in individual bowls.
Pour vinaigrette over vegetables.
Sprinkle with paprika and parsley.
Chill for 30 minutes before serving.