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Zucchini Salad
So simple and just as tasty. This is one of those salads that’s great to serve on Friday nights, especially when eaten with challah bread. I know it’s only zucchini, hardboiled eggs and onion, but the combination is incredible. You can eat it with a spoon, it’s so good!
Makes 4-5 servings
Ingredients:
2 large onions
4 large zucchini
3 hardboiled eggs
1.5 cups water
1 heaped tsp paprika
1 Tbsp mayonnaise
1 Tbsp chicken bouillon
1/3 tsp ground black pepper
Pinch of salt
Preparation:
1. Finely dice the onion. Pour 2 Tbsp of oil into a heated pan and sauté the onions on low-medium heat for around 10 minutes, until golden.
2. Grate the zucchini on the large holes of a box grater and add to the onion, sautéing for around two minutes while stirring. Add the water and spices, cover and cook on low heat for 20 minutes, stirring occasionally. Remove form the heat and let cool for 30 minutes.
3. Grate the eggs and add along with the mayonnaise. Taste and adjust seasoning.
Good to know…
Amazing as a topping on bread. You can make this a day before. You can leave out the mayonnaise.
