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🥗 Fresh Salad with Carrots, Avocado, and Cherry Tomatoes

385 kcal · 30 min · 4 servings

Ingredients

• 200 g cherry tomatoes
• 2 carrots
• 1 zucchini
• 2 ripe avocados
• 1 tbsp lemon juice
• 3 sprigs oregano
• 3 tbsp olive oil
• salt
• pepper (from the mill)
• balsamic cream

Instructions

1. 1. Thoroughly wash the cherry tomatoes under running water.
2. 2. Halve the washed tomatoes and set them aside.
3. 3. Peel the carrots completely.
4. 4. Use a vegetable peeler to shave off long, thin strips from the carrots.
5. 5. Wash the zucchini thoroughly.
6. 6. Remove the hard ends of the zucchini.
7. 7. Slice or shave the zucchini into paper-thin, long slices.
8. 8. Carefully cut the avocados in half.
9. 9. Twist out the pit from the avocado half and remove it.
10. 10. Carefully scoop the avocado flesh out of the skin.
11. 11. Cut the avocado flesh into narrow wedges.
12. 12. Mix the avocado pieces immediately with the lemon juice.
13. 13. Rinse the oregano briefly under cold water.
14. 14. Shake the herb dry so that no water remains on it.
15. 15. Pluck the small oregano leaves off the stems.
16. 16. Add the oregano leaves to the prepared vegetables.
17. 17. Add the oil and mix everything together gently.
18. 18. Season the salad to taste with salt and pepper.
19. 19. Arrange the salad attractively on plates.
20. 20. Drizzle some Crema di Balsamico over the finished salad.
21. 21. Serve the salad immediately.

Nutrition per serving

• kcal: 385
• Protein: 5 g · Fett/Fat: 33 g · Carbs: 18 g