Zucchini salad with vegan mayonnaise


1 zucchini

1/4 lettuce

1 handful of watercress

Couscous or quinoa previously cooked

1 handful of nuts

Pomegranate grains (optional)

Sea salt

Vegan Ingredients:

2.5 small cups of sunflower oil

1 cup of soy drink

1/2 teaspoon umeboshi pasta

1/2 garlic (optional)

Sea salt


Cut the zucchini into strips or slices, you can use a mandolin to make them look fine. Add a pinch of salt, mix well with your hands and let it sit.

You can use a vegetable press to help the fermentation process begin that will help digest zucchini better.

You could leave it in the press overnight and then incorporate it into the salad.

If you do not have a vegetable press and want to make a press you can use 2 pockets of the same size. In one of them you place the previously massaged vegetables with a little salt, and then place the 2nd bowl on top. To exert pressure, place something heavy on it: a stone, a canister, etc …

While the zucchini is macerated, cook the cereal of your choice.

If you are going to prepare couscous you will need 1.5 parts of water for 1 part of couscous. Bring the water to a boil with a pinch of salt. Add the couscous, mix well and turn off. Let stand covered for at least 5 minutes and then separate the grain with the help of some chopsticks.

If you are going to prepare quinoa, you will need 2 parts of water per 1 part of quinoa. Bring the water to a boil with salt, add the previously washed quinoa and let it cook over low heat for about 20 minutes or until the quinoa opens. Turn off and let stand for about 5 minutes. Separate the grain with the help of chopsticks.

To prepare the vegan, place in a glass of whipping the oil, the soy drink and the umeboshi, if you want to give a touch to aioli also add a piece of garlic. Beat very gently with the help of a blender raising and lowering your arm to help it thicken. Rectify salt and reserve. If you see that the vegan does not thicken enough you can add a little more oil.

To assemble the salad, arrange the lettuce leaves in a bowl, place the previously drained zucchini on top. Add the cereal that will be cold. The nuts of your choice, pomegranate and vegan.

Sprinkle with a little of the crushed dried fruit and enjoy a very complete and tasty salad!

Cook it with love … and take advantage of it!