Zucchini Salad with Tomatoes, Garlic and Corn

Have you tried eating raw zucchini yet? Then start with this salad! But, keep in mind that only the youngest, "dairy" zucchini are suitable for it, When by the end of summer they grow and become coarse, we will no longer be interested in fresh. In the meantime, marinated thin ribbons of zucchini - crunchy, tender and slightly spicy - can be supplemented with ripe sweet tomatoes and corn. Such a salad produces a wow effect, and the calories in it are nothing at all, just for a hot summer.

Ingredients

• 1 small courgette
• lemon juice
• 2 tbsp vegetable oil
• 1 cup fresh corn kernels
• 6 small tomatoes
• 2 tbsp. l. chopped greens
• fine sea salt
• 1/2 tsp Sahara
• 1 tsp pepper, black or white

Directions

1. Wash the zucchini, peel and cut into thin ribbons without touching the core. Put the ribbons on the wire rack, sprinkle with salt, cover with plastic foil and leave for 1 hour.
2. Cut the corn kernels off the cobs, put them in boiling water and cook for 3 minutes. Discard in a colander, rinse with cold water and place on napkins.
3. Wash the tomatoes and cut them into thin slices. Mix together lemon juice, sugar, pepper, salt and vegetable oil. Squeeze the zucchini and place in a bowl. Add corn and tomatoes. Stir and season the salad.