Fresh beetroot and zucchini salad

Ingredients:

• 1 zucchini
• 2 beets
• 2 radishes
• 1/2 Fresno pepper

Preparation:

1. In a colander, combine 1 thinly sliced ​​zucchini with a pinch of salt; let sit for 10 minutes, then drain. Using a mandoline, thinly slice 2 each of the red and golden mini beets and 2 large radishes.
2. Toss the zucchini with half a finely chopped Fresno pepper (remove the seeds), 1/4 cup finely chopped mint, and 2 tablespoons each olive oil and lemon juice. Season with salt to taste.