Zucchini Jamón Salad

20250803 #breakfastdiary 1472, 29°C/cloudy, 20 min/workout(M) A lot of people mistake 'keeping something up' for 'always staying at 100%.' But in reality, sometimes it's only 70%, sometimes 50%, sometimes even just 10%. Still doing it anyway — that's what 'keeping up' really means. A roughly 200kcal zucchini jamón salad

1/2 zucchini, 3 slices jamón, pepper, (dressing) 2t olive oil, 2t Dijon mustard, 2t white wine vinegar, a pinch of salt and sugar

1. Wash the zucchini thoroughly, slice with a mandoline, sprinkle with salt, and let it sit for a moment. 2. Mix 2t olive oil, 2t salt (note: likely meant as part of dressing), 2t Dijon mustard, 2t white wine vinegar, and a pinch of sugar together to make the dressing. 3. Squeeze out the zucchini from step 1 and put it in a mixing bowl. Add the 3 slices of jamón and the dressing, and mix well. 4. Plate it and add a bit of pepper on top. 5. Good eaten on its own, or piled onto crackers or bread.

Inspired by @emi_diet_recipe