• Small zucchini — 4.0 pc (150 g)
• Vegetable oil — 4.0 tbsp
• Unsweetened yogurt (3.5% fat) — 200.0 g
• Lemon zest — 2.0 tsp
• Chopped dill — 4.0 tbsp
• Salt — NaN

📘 Instructions

1. Step 1: 1. Rinse the zucchini thoroughly, peel if desired, and cut into thin julienne strips or ribbons.
2. Step 2: 2. In a small bowl, whisk together the yogurt, vegetable oil, lemon zest, and chopped dill until smooth.
3. Step 3: 3. Season the sauce with a pinch of salt and mix well.
4. Step 4: 4. Combine the zucchini with the dressing just before serving, toss gently, and enjoy a fresh, creamy summer salad.