Cucumber And Zucchini Salad With Yogurt Sauce And Homemade Nachos Recipe by Fini Bautista Angulo
Cooking Instructions 15 minutes 1 Slice the cucumber and place it in a bowl. Add 2 teaspoons of salt, mix, and let it sit so the cucumber releases its water. 2 Dice the hard-boiled eggs. Cut the zucchini into cubes and sauté in a skillet with a little olive oil. Chop the chives. Place these three ingredients in a bowl. 3 Squeeze the cucumber with your hands to remove as much water as possible, then add it to the bowl. In a separate bowl, mix the yogurt, mayonnaise, and mustard. Add this sauce to the salad and mix well. The salad is now ready to serve. 4 In a bowl, mix the olive oil, garlic powder, granulated onion, a pinch of salt, and sweet paprika. Brush one side of each tortilla with this mixture. Cut each tortilla into four pieces, then cut those pieces again to make smaller chips. Place on a baking sheet. Bake in a preheated oven at 350°F (180°C), top and bottom heat, for 8 minutes. 1 Slice the cucumber and place it in a bowl. Add 2 teaspoons of salt, mix, and let it sit so the cucumber releases its water. 1 Slice the cucumber and place it in a bowl. Add 2 teaspoons of salt, mix, and let it sit so the cucumber releases its water. 2 Dice the hard-boiled eggs. Cut the zucchini into cubes and sauté in a skillet with a little olive oil. Chop the chives. Place these three ingredients in a bowl. 2 Dice the hard-boiled eggs. Cut the zucchini into cubes and sauté in a skillet with a little olive oil. Chop the chives. Place these three ingredients in a bowl. 3 Squeeze the cucumber with your hands to remove as much water as possible, then add it to the bowl. In a separate bowl, mix the yogurt, mayonnaise, and mustard. Add this sauce to the salad and mix well. The salad is now ready to serve. 3 Squeeze the cucumber with your hands to remove as much water as possible, then add it to the bowl. In a separate bowl, mix the yogurt, mayonnaise, and mustard. Add this sauce to the salad and mix well. The salad is now ready to serve. 4 In a bowl, mix the olive oil, garlic powder, granulated onion, a pinch of salt, and sweet paprika. Brush one side of each tortilla with this mixture. Cut each tortilla into four pieces, then cut those pieces again to make smaller chips. Place on a baking sheet. Bake in a preheated oven at 350°F (180°C), top and bottom heat, for 8 minutes. 4 In a bowl, mix the olive oil, garlic powder, granulated onion, a pinch of salt, and sweet paprika. Brush one side of each tortilla with this mixture. Cut each tortilla into four pieces, then cut those pieces again to make smaller chips. Place on a baking sheet. Bake in a preheated oven at 350°F (180°C), top and bottom heat, for 8 minutes. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Ham & Turkey Sliders Peach Upside Down Cake Garlic Chicken Linguine Pancit Canton w/Crispy Pork Belly Mario’s Tomato Soup Ham & Turkey Sliders Peach Upside Down Cake Garlic Chicken Linguine Pancit Canton w/Crispy Pork Belly Mario’s Tomato Soup Stuffed Nan Bread Calcium Rich Moringa Leaves and Sesame seeds Dip / Chutney Ribs with Ketchup Pornstar Pops and Passion Fruit Lollies Moong Bean Dhokla Garlic Chicken Linguine 🐟🍝 FISH BIRYANI 🍝🐟 Tzatziki dip Mario’s Tomato Soup Drumstick Leaves Khatti Daal Stuffed Nan Bread Calcium Rich Moringa Leaves and Sesame seeds Dip / Chutney Ribs with Ketchup Pornstar Pops and Passion Fruit Lollies Moong Bean Dhokla Garlic Chicken Linguine 🐟🍝 FISH BIRYANI 🍝🐟 Tzatziki dip Mario’s Tomato Soup Drumstick Leaves Khatti Daal