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🥗 Crunchy vegetable salad with lemon dressing

190 kcal · 30 min · 4 servings

Ingredients

• 4 carrots
• 2 zucchini (à approx. 150 g)
• 1 red bell pepper
• 4 mushrooms
• 1 lemon (unwaxed)
• 2 tsp medium-hot mustard
• 1 tbsp sugar
• 50 ml mild olive oil
• 2 handfuls baby spinach
• salt
• pepper (from the mill)
• parmesan shavings (for garnish)

Instructions

1. 1. Peel the carrots and wash the zucchini thoroughly.
2. 2. Cut the zucchini into thin strips.
3. 3. Wash the bell pepper, halve it, and remove the core.
4. 4. Cut the bell pepper into thin strips as well.
5. 5. Clean the mushrooms and slice them thinly.
6. 6. Grate the lemon zest into fine strips.
7. 7. Squeeze the juice from the lemon.
8. 8. Mix the lemon juice with mustard, sugar, and olive oil to make a dressing.
9. 9. Add the prepared vegetable strips and lemon zest to the dressing.
10. 10. Let the salad marinate for about 30 minutes.
11. 11. Wash the baby spinach and remove any tough stems.
12. 12. Dry the spinach thoroughly.
13. 13. Serve the marinated salad together with the fresh spinach.

Nutrition per serving

• kcal: 190
• Protein: 4 g · Fett/Fat: 14 g · Carbs: 14 g