Ingredients

Preparation

1. Using a peeler, slice the zucchinis lengthwise into strips. Place in a bowl and drizzle with lemon juice.

2. Cut the apricots in half and pit them. 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. Slowly add the oil, whisking to incorporate. Add the dill and pink peppercorns. Season with salt 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: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: France
Ingredients: 60ml lemon juice; 2 zucchinis; 4 apricots; 2 tbsp chopped 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: 20 min

Cooking: 0 min

Servings: 4

The zucchini and apricot salad is a refreshing and colorful mix, perfect for summer meals. The crunchy zucchinis pair harmoniously with the sweetness of the apricots and the chicken pieces. The mustard vinaigrette adds a tangy touch, balancing the whole. It’s a light salad, ideal for accompanying a barbecue or enjoying a picnic in the sun.