For the salad you will need: 400 g zucchini, 150 g of peanuts, 2 tablespoons. tablespoons olive oil, 2 tbsp. tablespoons Worcestershire sauce, freshly ground pepper, 1 tsp. dried basil, salt.
Zucchini, namely the so-called young squash are rich in potassium, fiber, phosphorus, calcium and B vitamins and vitamin C. They have excellent taste and is very easy to digest.
Thanks to the easy to digest and low calorie zucchini one of the most popular vegetables in the diets.
Zucchini cut into small cubes.
Peanuts are also a source of the complex minerals: potassium, calcium, manganese, phosphorus, iron and vitamins B1, B2, PP and D.
Besides nut comprises polyphenols, which have antioxidant properties. Interestingly, when the polyphenols content in the roasting peanuts is increased by 20-25%.
Nut is 80% of unsaturated fatty acids, the use of which significantly reduces the level of cholesterol in the blood. At these rates peanuts also quite popular as a component of many diets.
Salad peanuts must lightly fry. Peeled peanuts evenly spread out on a baking sheet and cook in the oven for 10-12 minutes at 180 degrees. Filling. Salad dressing composed of olive oil, Worcestershire sauce, pepper and basil. Add the olive oil, Worcestershire sauce and stir well. Salt the sauce, add the basil and colorful pepper.
Mix zucchini with peanuts and pour salad dressing. Place the salad in the refrigerator before serving and let it soak for 30-40 minutes.