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🍽️ Spicy Zucchini Salad with Pine Nuts, Parmesan, and Basil

285 kcal · 30 min · 4 servings

Ingredients

• 300 g thin zucchini
• 4 tbsp lemon juice
• 1 red chili pepper
• 30 g pine nuts
• 10 basil leaves
• salt
• white pepper
• 50 g parmesan
• 4 tbsp olive oil (cold pressed)

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Dry the zucchini with a kitchen towel.
3. 3. Slice the zucchini into thin, long strips using a large knife.
4. 4. Arrange the zucchini slices on a plate.
5. 5. Drizzle the slices with lemon juice.
6. 6. Let the zucchini sit for 15 minutes.
7. 7. Wash the chili pepper.
8. 8. Halve the chili pepper lengthwise.
9. 9. Remove the seeds and white inner membranes from the chili.
10. 10. Dice the chili flesh into fine cubes.
11. 11. Toast the pine nuts in a pan without oil.
12. 12. Toast the pine nuts briefly until they are golden brown.
13. 13. Let the toasted pine nuts cool down.
14. 14. Wash the basil leaves.
15. 15. Shake the basil leaves dry.
16. 16. Place the zucchini in a large bowl.
17. 17. Season the zucchini with salt.
18. 18. Season the zucchini with pepper.
19. 19. Mix the zucchini with the spices.
20. 20. Divide the zucchini among four small bowls.
21. 21. Sprinkle the chopped chili pieces over the salad.
22. 22. Sprinkle the cooled pine nuts over the salad.
23. 23. Sprinkle the basil leaves over the salad.
24. 24. Shave the Parmesan into thin flakes.
25. 25. Garnish the salad with the Parmesan flakes.
26. 26. Drizzle the salad with olive oil to taste.

Nutrition per serving

• kcal: 285
• Protein: 9 g · Fett/Fat: 25 g · Carbs: 10 g