A seasonal Aegean plate, this salad briefly cooks zucchini blossoms, then lets olive oil and lemon keep them delicate.
15 min prep 3 min cook
Keeps the screen on · step-by-step guide · built-in timer
Clean the zucchini blossoms gently.
Boil them in water for 2 minutes and lift them out.
Toss them with the lemon juice, olive oil, and spring onion and serve.
Limon suyu, zeytinyağı ve az sarımsağı 30 saniye çırpın.
Kabak şeritlerini sosla harmanlayın, çiçekleri ve loru üstte bırakıp hemen servis edin, böylece çiçek yaprakları yırtılmadan tabakta görünür kalır.
💡 Tip: Boiling the blossoms only briefly helps them stay intact instead of falling apart.
🍽️ Serving suggestion: Serve warm with fresh spring onion on top.
~68
kcal calories
2
g protein
6
g carbs
4
g fat
0.5g
Sugar
0.2g
Fiber
1.4mg
Sodium
1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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