1 salt block
    (Contact Brianna for info on salt block)

1 zucchini

1 tablespoon cane sugar

1 tablespoon cider vinegar (you can also use champagne)

3 tablespoons olive oil

1 teaspoon dry dill

A few grinds of black pepper

Slice the zucchini in 1/4-inch thick slices. Don't make them thinner or they will become to salty.

Combine the rest of the ingredients in a bowl and stir to make sure the sugar completely dissolves. Add the zucchini to the bowl and stir to coat.

Let the excess liquid drip off of the zucchini then arrange them on the Himalayan pink salt block. Reserve the remaining oil/vinegar mixture.

Let the zucchini sit for 10 minutes on the block, then turn them over and let them sit for an additional 10 minutes.

You can taste one now and assess the level of saltiness. If you want them saltier, leave them on the block for a few minutes longer. Pat the zucchini dry on both sides with paper towels.

Arrange the zucchini on a plate or serve right away right on the salt block. Drizzle with some of the reserved vinegar and oil mixture and garnish with dill.

Source: Brianna's Nutrition Kitchen LLC. Visit BriannasnutritionKitchen.com.