Recipe idea: Zucchini salad with kiwi and acacia flowers

Preparation

For the acacia vinaigrette, prepare it the day before by marinating the acacia flowers in white balsamic vinegar. Filter the next morning. Then wash the zucchini and slice them very thinly with a mandolin. As you go along, place them nicely on the serving dish. Peel the kiwis and cut them into small wedges, then spread them nicely over the zucchini. Add the acacia flowers, taking care to remove the stems beforehand. Season with acacia vinaigrette and Kalios olive oil. Turn the pepper mill, add a little salt and enjoy.

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