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🥗 Mixed green salad with zucchini, pine nuts, and raw ham

334 kcal · 30 min · 4 servings

Ingredients

• 4 tomatoes
• 2 zucchini
• 1 garlic clove
• 1 tbsp olive oil
• 2 bunches arugula
• 80 g pine nuts
• 8 slices ham
• 4 tbsp olive oil
• 2 tbsp light balsamic vinegar
• salt
• pepper (from the mill)

Instructions

1. 1. Make a small cross-shaped cut on the bottom of the tomatoes.
2. 2. Pour boiling water over the tomatoes for a few seconds.
3. 3. Peel off the tomato skins.
4. 4. Cut the tomatoes into quarters.
5. 5. Remove the seeds from the tomato quarters.
6. 6. Dice the tomato flesh into small cubes.
7. 7. Wash the zucchini thoroughly.
8. 8. Slice the zucchini into approx. 0.5 cm thick rounds.
9. 9. Heat oil in a frying pan.
10. 10. Press a clove of garlic and place it in the hot pan.
11. 11. Fry the zucchini slices in the garlic oil on both sides until lightly browned.
12. 12. Wash the arugula.
13. 13. Remove any wilted or unattractive leaves from the arugula.
14. 14. Spin-dry the arugula in a salad spinner.
15. 15. Heat a non-stick pan without adding any fat.
16. 16. Toast the pine nuts in the pan until golden brown.
17. 17. Remove the pine nuts from the pan.
18. 18. Set the pine nuts aside.
19. 19. Cut the ham slices into thirds.
20. 20. Whisk the oil together with the vinegar.
21. 21. Season the vinaigrette with salt and pepper.
22. 22. Taste and adjust the seasoning of the vinaigrette.
23. 23. Toss all salad ingredients with the vinaigrette.
24. 24. Serve the salad in a large bowl or in four individual small bowls.
25. 25. Sprinkle the toasted pine nuts over the salad.
26. 26. Serve the salad.

Nutrition per serving

• kcal: 334
• Protein: 18 g · Fett/Fat: 25 g · Carbs: 9 g