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🍽️ Crunchy Zucchini and Carrot Salad with Creamy Almond Dip

399 kcal · 30 min · 4 servings

Ingredients

• 2 Carrots
• 1 Zucchini
• 2 tbsp Almond kernels (skinless)
• 1 tbsp Parsley (finely chopped)
• 1 Garlic clove
• 20 g Parmesan (freshly grated)
• 4 tbsp Olive oil
• Pepper
• Coarse sea salt (briefly ground in a mortar)
• Basil

Instructions

1. 1. Peel the carrots.
2. 2. Cut the carrots into thin sticks about 8 cm long.
3. 3. Cut the zucchini into thin sticks as well.
4. 4. Bring water with some salt to a boil.
5. 5. Add the carrot sticks to the boiling water for about 3 minutes.
6. 6. Add the zucchini sticks to the boiling water for about 1 minute.
7. 7. Let the vegetables drain well.
8. 8. Put almonds, garlic, Parmesan, and olive oil into a blender.
9. 9. Blend the ingredients, but make sure the mixture does not become too fine.
10. 10. Stir the parsley into the mixture.
11. 11. Season the dressing with salt and pepper.
12. 12. Mix the almond dressing with the prepared vegetables.
13. 13. Fill the salad into small salad bowls.
14. 14. Garnish the salad with fresh basil leaves.
15. 15. Serve the salad.

Nutrition per serving

• kcal: 399
• Protein: 12 g · Fett/Fat: 34 g · Carbs: 12 g