Zucchini – kohlrabi – salad with salmon

Ingredients for 4 servings:

• 500 g zucchini
• 2 tbsp olive oil
• Salt and pepper from the mill
• 400 g kohlrabi
• ½ bunch of dill
• 1 tbsp vinegar (white wine vinegar)
• 2 tbsp mustard, grainy
• 1 tsp, levelled sugar
• 4 tbsp olive oil
• 300 g salmon (gravlax), in thin slices

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Rinse the zucchini, dry it, and trim the ends. First cut it lengthwise into thin slices, then crosswise into fine strips. Heat the oil in a pan. Fry the zucchini strips in batches, remove from the pan, and drain on kitchen paper. Then place in a bowl and season with salt and pepper. Peel the kohlrabi, halve it, and cut it first into thin slices, then into strips. Mix the kohlrabi strips with the zucchini. Rinse the dill, pat it dry, tear it into small stalks (reserve a few for garnish), and fold it into the vegetables. For the dressing, mix the vinegar with mustard, sugar, salt, and pepper. Whisk in the oil. Fold the dressing into the vegetables and let it marinate for at least 15 minutes. Arrange the salad on a platter. Cut the salmon into wide strips and arrange it with the salad, garnishing with the dill stalks provided.