Small glasses with edamame soybeans, salmon and courgettes

A simple and fresh starter to brighten up a hot summer day. Edamame, salmon and courgettes, the right combination of taste and lightness.

Easy

Appetizer

Blanch the edamame soybeans in salted water, drain it well and dress with oil.
Clean the zucchini, peel and cut the skin into julienne strips.
Put the skin in a bowl with the edamame soybeans, season with a dressing mix made with EVO, salt, pepper and lime juice.
Cut 1/2 lime into strips
In the glasses layer the zucchini and the edamame soybeans, then layer the smoked salmon strips and the lime slices. Garnish with half slices of lime and shallot and serve.

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