Salad with amaranth greens, zucchinis and potatoes

Pour some water into a wide pot and bring to the boil. When it boils add 1 tbsp of salt.

Add the potatoes that you have washed and rubbed well as well as the zucchinis, whole.

A few minutes later add the amaranth greens that you have washed well and removed the very thick stems. Boil until the vegetables are tender.

Remove the skin of the potatoes and cut them into pieces. If the zucchinis are small, leave them whole. If not, cut them into large pieces.

Use as much lemon and oil as you like.