Properly wash and dry all the ingredients. If zucchini has damaged skin – peel it and cut into thin slices, then cut the slices once again and put them in the bowl.
step
2
Blend lemon juice, mint and olive oil and pour the zucchini with it. Leave for 30 minutes.
step
3
Cut the apricot. Put marinated zucchini on the plate, add already cut apricots, cranberries, and rucola. Pour the salad with the sauce once again.
Serve
4
This salad is an ideal appetizer for hot summer days. Refreshing aroma of mint and Borjomi will help you deal with high temperature.
