Ingredients

Preparation

1. Using a peeler, slice the zucchinis lengthwise, into strips. Place in a bowl and splash with lemon juice.
2. Cut the apricots in half and pit. Add the apricot halves to the zucchinis and mix gently.
3. Add the bell pepper and chicken and mix.
4. In a small bowl, for the vinaigrette, whisk together the mustard and vinegar. Add the oil in a thin stream, whisking to incorporate. Add the dill and pink peppercorns. Season to taste.
5. Pour the vinaigrette over the salad and mix delicately.
6. Refrigerate for 30 minutes before serving.

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Entry

Zucchini and Apricot Salad

Name: Zucchini and Apricot Salad
Prep time: 17 min
Cook time: 5 min
Total time: 22 min
Yield: 4 servings
Cuisine: France
Ingredients: 60ml lemon juice; 2 zucchinis; 4 apricots; 2 tbsp chopped fresh dill; 1 red bell pepper, diced; 400g cooked chicken, shredded; 1 tsp Dijon mustard; 2 tbsp apple cider vinegar; 3 tbsp vegetable oil; 1 tsp pink peppercorns; salt

Preparation: 17 min

Cooking: 5 min

Servings: 4

This zucchini and apricot salad is perfect for a light and summer meal. The freshness of the zucchinis combines deliciously with the sweet apricots and shredded chicken, all topped with a Dijon mustard and apple cider vinegar vinaigrette. This recipe is both colorful and rich in flavors, ideal for a picnic or barbecue.