Tasty vegetable and trio of side dishes

A lot of vegetables for three side dishes that you will love, colorful, tasty and healthy! Ideal as a starter but also to be served together with meat or fish, we propose three recipes rich in vitamins, mineral salts and antioxidants! Don’t miss them!


Salad of raw zucchini and pine nuts, 4 persons
6 small zucchini
2 tablespoons of pine nuts
Juice of a lemon
Extra virgin olive oil
Black pepper
Coarse salt
1 teaspoon of soy sauce
Greek red beets
4 medium red beets
2 cloves of garlic
Extra virgin olive oil
Red wine vinegar
Sea salt
Salad of cabbage and carrots
1/4 cabbage
4 carrots
1 tablespoon of olives
1 lemon
Extra virgin olive oil
Red wine vinegar
Sea salt

Salad of zucchini and pine nuts

Rinse the zucchini, dry them and cut them into thin slices. Put the zucchini in a colander and spread coarse sea salt and some drops of lemon juice. Let them rest for an hour, then rinse well the slices of zucchini and put them in a large plate. Season the vegetables with lemon juice, extra virgin olive oil, the pine nuts, the soy sauce and ground black pepper.

Greek red beets

Rinse the red beets, cut the leaves and save them. Cook the red beets in salt water for half an hour, add then the leaves and let all boil for 20 minutes. Drain the red beets and the leaves, remove the peel and cut the red beets into slices. In a plate mix the red beets, the leaves, the minced garlic and season with extra virgin olive oil and vinegar.

Salad of cabbage and carrots

Julienne carrots and season them with some lemon juice in order to prevent them from oxidizing. Julienne also the cabbage and mix together the two salads, add a tablespoon of vinegar, the rinsed olives, the extra virgin olive oil and a pinch of sea salt.
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