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🍽️ Zucchini-Strawberry Carpaccio with Pine Nuts

344 kcal · 30 min · 4 servings

Ingredients

• 300 g strawberries
• 1 zucchini
• 1 tbsp white wine vinegar
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• 1 pinch sugar
• 2 tbsp pine nuts

Instructions

1. 1. Wash the strawberries thoroughly, remove the green tops, and let them drain well.
2. 2. Rinse the zucchini under running water and trim the ends. Then, slice the zucchini diagonally into thin pieces using a vegetable slicer.
3. 3. Slice the strawberries into thin pieces or use a slicer.
4. 4. In a pan, toast the pine nuts without oil over medium heat until golden brown.
5. 5. Arrange the zucchini and strawberry slices attractively on plates or a serving platter.
6. 6. Mix vinegar, salt, pepper, sugar, and oil well and drizzle over the salad. Sprinkle with toasted pine nuts before serving.

Nutrition per serving

• kcal: 344
• Protein: 7 g · Fett/Fat: 29 g · Carbs: 14 g