Zucchini salad with peanut sauce

Remember that it is super important to hydrate throughout the day. I still remember in more than one race, being an inexperienced runner, the feeling of exhaustion so great that I suffered halfway through for not having hydrated the day before the race. So now you know, a bottle of water always with you, and liquid-rich foods like this zucchini salad.

Ingredients
  • 2 large zucchini
  • 1 small red pepper
  • ½ tender onion
  • ½ small cucumber
  • 10 sprigs of fresh cilantro
For the sauce:
  • ½ onion
  • 50 g almond drink Almond Breeze Zero
  • 50 g peanut butter
  • 10 g soy sauce
Preparation
  1. Start by preparing the sauce. Chop the onion and fry it with a little oil. Let cook until it acquires a toasted color and is very soft. Next, mash it with the almond milk, peanut butter and soy sauce.
  2. Peel and julienne the onion. Reserve.
  3. Clean the red pepper, cucumber and zucchini. Cut the red pepper into thin sticks 3 cm long and the cucumber into thin slices.
  4. Finally, with a peeler, peel the zucchini making cuts of a end to the other. Discard the skin.
  5. Assemble the salad by mixing the zucchini noodles with the rest of the vegetables, and dress with the sauce and chopped fresh coriander.
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