- About 4 Cups of thinly sliced Zucchini
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp olive oil
- 1 tsp apple cider vinegar
- Slice the zucchini thinly.
- Whisk salt, pepper, olive oil, and vinegar together in a bowl
- Add sliced zucchini
- Toss with the “dressing” to coat.
- Place the slices on your dehydrator trays
- Dehydrate at 135 degrees for 5-6 hours or until crispy
Note: You can also try doing this in an oven.
I love this healthy, light, crunch Salmon Salad. It is so easy to put together and makes such a great lunch. Enjoy!
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped dill
- Kosher Salt
- Freshly Ground pepper
- 8 cups of Baby Spinach
- 175 grams of thinly sliced smoked Salmon, cut crosswise into 1/2 inch ribbons
- 1 medium cucumber – peeled, halved lengthwise, seeded and thinly sliced
- 4 radishes, alved and thinly sliced
- 2 spring onions, thinly sliced
Whisk the olive oil, lemon juice and dill together in a large bowl. Season with Salt and Pepper. Then add the spinach, smoked salmon, radishes and spring onions to the bowl and toss well. Transfer the salad to plates and serve.
I just made the quickest and yummiest lunch ever. I sliced thin slices of zucchini with my cheese cutter. I then heated up some olive oil and minced garlic in a frying pan. I cooked up the zucchini until slightly soft then I added small tomatoes and a few bits of mushrooms and cooked it all until perfectly ready. 🙂
I added a pinch of black pepper.
That’s it! Then I just put it on my plate and enjoyed this simple and beautiful meal for lunch. It tastes even better when the vegetables are home grown – the zucchini and tomatoes are. 🙂 Why don’t you try it too…
- a lot of dietary Fiber, which aids in digestion, prevents constipation, maintains low blood sugar and curbs overeating.
- a lot of vitamin C & A and these vitamins not only serve the body as powerful antioxidants, but also as effective anti-inﬂammatory agents.
- Copper – this mineral deter the development of many hyper-inﬂammatory disorders, including asthma, osteoarthritis, and rheumatoid arthritis.
- Magnesium, a mineral proven to reduce the risk of heart attack and stroke.
- Folate which is a vitamin needed to break down the dangerous amino acid homocysteine, which – if levels in the body shoot up – can contribute to heart attack and stroke.
- Potassium , which helps lower blood pressure.
- Manganese – a trace mineral and essential nutrient, which helps the body metabolize protein and carbohydrates, participates in the production of sex hormones, and catalyzes the synthesis of fatty acids and cholesterol.
- Low-sodium teriyaki sauce
- 2 salmon fillets
- Sesame seeds
- 2 small zucchini, thinly sliced
- 4 scallions, chopped
- Canola oil
Combine 5 tablespoons teriyaki sauce and fish in a zip-top plastic bag. Seal and marinate 20 minutes. Toast sesame seeds in a large nonstick skillet over medium heat, and set aside. Drain fish, discarding marinade. Add fish to skillet, and cook 5 minutes. Turn and cook for 5 more minutes over medium-low heat. Remove from skillet, and keep warm. Add the zucchini, scallions, and 2 teaspoons oil to skillet. Sauté 4 minutes, or until lightly browned. Stir in 2 tablespoons teriyaki sauce. Sprinkle with sesame seeds, and serve with salmon.
Calories: Approx. 400 Calories