zucchini + arugula {salad}
Prep
Cook
Total
Yield 4
Ingredients
- 4 small zucchini (the small ones work best)
- 1 large bunch arugula, washed
- 1 small bunch of purslane, just the leaves
- juice from one lemon
- olive oil
- 1 tsp salt
- 1 tablespoon fresh oregano leaves and/or flowers
Instructions
- After washing the zucchini slice them as thin as you can. Place in a bowl and toss with juice from one lemon and salt. Stir and let sit for at least an hour.
- In the meantime wash the arugula, removing any tough stems and place on a small platter.
- Do the same with the purslane
- Using a slotted spoon, scoop up the zucchini and place on top (after they have marinated). Drizzle with olive oil and toss, adding the oregano. Season to taste.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2016/07/zucchini-arugula-salad/