SÓ FAÇO ABOBRINHA ASSIM AGORA!

Hello, hello my dear ones from the channel Angela Drula Recipes, how are you? I hope very much that yes, people, coming back here today with more delights with you. And today I brought a salad option, people, very different, easy and very delicious. Today we are going to make zucchini salad, people. Very tasty, look, it's a easy delight that will be a success. And you who are not yet subscribed to my channel, don't waste time. Go down here below, subscribe and leave the like in the video. Let's go prepare this delight! To prepare the zucchini salad, I'm going to start by cutting the zucchini. I'm going to use Italian zucchini, ok? Then the amount will depend on the number of people. I'm using three zucchini, oops, big ones, ok? I already make more to have left over in the fridge, because this salad is very good. Start by cutting its tips here, ok? And sanitize well, wash well, ok, people? All ingredients before starting the recipe. I usually cut it in half like this, so I can cut it into squares like this, look. Just like here in the water, because I've already cut the other two into very cute squares. Because this salad on Twitter, it looks, you know, in addition to being tasty, very cute. I'm going to support it here and I'm going to cut it. Not too thin and not too thick. Then you cut it in half like this, the risk of escaping the hand is less, ok? You just have to take good care. Look at the thickness, see? Then you just come here and chop, people. Fit it here, look. And make the toothpicks, I usually make the toothpick like this first. Trying to make it as perfect as possible, but it doesn't have to be perfect. Made the toothpicks, then you come with the squares. Very easy, people, look. Very careful not to cut your hand. And I'm cutting, as I showed you. And I'm putting it in the water so it doesn't run the risk of it changing color, darkening. Look, and put it here in the water. After chopping all the zucchini, then that water flows, ok? That we left there when we cut it. Here in a pot I put a lot of water and it's boiling. We're going to boil this zucchini in this hot water. Then here I'm going to put about half a tablespoon of salt. To season it while it boils. A little more, a tablespoon is fine. Give it a little mix in the salt. And I'm going to put the zucchini here. With the water already boiling. The amount of water that covers the zucchini, right? I'm going to put it slowly here because there's a lot. Give that classic spit. And I'm going to leave it for a minute. You threw the zucchini here, count a minute and drain. As I told you, the intention here is to boil the zucchini. The zucchini, the name to wrap our tongue, right? And then it already drains. If you want to cool it down faster, you can put it with water and ice. Count a minute here, people. I don't want this zucchini to be too soft. Threw, count a minute and drain. After a minute you will see that its color will be very alive, green. Then it's time to drain. More or less a minute. It can already drain. After you drain here in the sieve. It will continue to cook because it is still hot. That's why you can't leave it for too long. Look what a beautiful color. With the zucchini already cold, just season it. I passed the water from the pan to help it cool down. Drain the water well. And let's season it here, people. And look at the color of the zucchini. Very close to you, it has a beautiful color. And it looks good. Here I'm going to put chives and parsley. It's to taste, people. I like it a lot, so I put it here. To give a color to my salad and look very beautiful. And I also like the taste of parsley in the salad. It's very tasty. I put a lot. Then you put the seasoning you like best. I'm going to put two chopped tomatoes here. I also chopped it into squares and removed the seeds. I'm going to put it here to give color. Green, red. It looks very beautiful. And I'm also going to put purple onion. That I cut like this. Very thin. Here I have a medium onion. That goes a lot. Because here we like the onion. You can also use white onion. Normal. But then you leave a little sauce. In the sugar and drain. Just to get out, because it's a little stronger. Purple is sweeter. I'm going to mix it up. And look how wonderful it is. It's getting a beautiful color. Here I'm going to season with salt. Salt to taste. We already put a little salt in the zucchini in the pan. But as we drain, pass the water. Then the salt comes out. Give it a stir to mix the salt. Mix well. I'm going to put lemon juice. You taste the acidity. As you like. I like the juice of a lemon and a half. And the lemon makes the difference. It can be vinegar. But I still prefer with lemon. It's very tasty. I put a little lemon juice here. To give that touch. I'm going to put a lemon. And I'll try to see how it turned out. And also. Olive oil. This one I like to abuse. Our salad is very tasty. Put a lot of olive oil. To get a very tasty taste. And as I told you. This salad to leave in the fridge. Put it in a jar with a lid. The more it stays in the fridge. The better it is. Olive oil is to taste. I'm a little exaggerated in olive oil. And here just mix. There is no secret. And it goes very well. All kinds of meat. Barbecue. Chicken. Fish. It goes with all kinds of meat. For you to serve. And people love it. Every time I do it here at home. It's a success. Mix well. I'm going to serve. I'm going to try it with you. That way. You can see the salad up close. I've already tried it. It's great. Salt, lemon. It's very tasty. Look how delicious. I'm drooling. The zucchini is very al dente. Very tasty. Let's try it. I want to serve the salad. Everyone is waiting. I only have one thing to say about this salad. Do it. This salad is delicious. It's very crunchy. Seasoned. Very good. And I want to ask. For those who are not subscribed to the channel. Don't waste time. Go down below. Subscribe. Like the video. And share this recipe with friends. Let's try it. Look how delicious. Onion. Delicious. I'll keep savoring this delight. A kiss. And until the next recipe.