Zucchini Salad

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Zucchini Salad

 

 

 

SERVES 4 - 6

 

4-5 small zucchini (about 1 lb.)

1 minced peeled clove garlic

1/2 tsp. ground cinnamon

1/2 tsp. sweet paprika

2 tbsp. fresh lemon juice

2 tsp. white vinegar

1 tbsp. olive oil

 

 

Slice zucchini into thin rounds. Bring a pot of salted water to a boil over

high heat, add zucchini, and cook until tender but firm, about 1 minute.

Drain zucchini and rinse under cold water. Mix together clove garlic,

cinnamon, paprika, lemon juice, white vinegar, and olive oil in a bowl.

Season with salt and freshly ground black pepper. Mix in zucchini. Serve at

room temperature.

 

 

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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