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PASTAWITHGARLIC
Pickles-zucchini salad
Salad with zucchini, eggs and pickles.
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Ingredients
Directions
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Boil the eggs hard in 8 minutes. Rinse cold under running water, peel and prune them.
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Meanwhile let the pickles drain and collect 3 cubits of liquid. Cut the pickles into 1 cm pieces.
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Cut the zucchini lengthwise into pieces and cut the flesh into pieces of 1 cm.
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Cut the dill coarsely and put 3/4 of it with the oil and gherkin in a high cup and puree with the hand blender.
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Season with pepper and salt.
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Mix the dressing through the zucchini and pickle. Carefully shovel the oak space and sprinkle with the rest of the dill.
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Nutrition
260Calories
Sodium22% DV520mg
Fat29% DV19g
Protein16% DV8g
Carbs4% DV13g
Fiber8% DV2g
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