Fresh zucchini salad with blackberries topcook.tomathouse.com
Preparation:Using a vegetable peeler, cut 5 zucchini into ribbons. Discard the cores and seeds. Toss the zucchini with 1/2 teaspoon of coarse salt, drain in a colander, and let sit for 30 minutes to allow excess water to drain. In a large bowl, mash 170 g of blackberries. Stir in 1/4 cup of olive oil, 4 teaspoons each of honey and lemon juice, and 1 red Fresno chili (half finely chopped, the other half cut into half rings); season with salt. Squeeze the zucchini, add it to the berry mixture, and toss. Season with salt and pepper to taste. Transfer to a platter and sprinkle with chopped chives. Ingredients:
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