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🥗 Zucchini-Mozzarella-Salad with Raspberry Dressing

408 kcal · 30 min · 4 servings

Ingredients

• 1 red onion
• 0.5 head lettuce
• 400 g zucchini (2 young zucchini)
• 1 ball mozzarella (125 g)
• 350 g raspberries
• 50 g walnut kernels
• 50 g sunflower seeds
• 4 sprigs parsley
• 2 tbsp raspberry vinegar
• 1 tbsp sherry vinegar
• 5 tbsp olive oil
• 1 tsp honey
• salt
• pepper
• cayenne pepper

Instructions

1. 1. Peel the onion and cut it in half.
2. 2. Cut the onion halves into thin strips.
3. 3. Wash the salad thoroughly.
4. 4. Spin the salad dry.
5. 5. Cut the salad into thin strips.
6. 6. Wash the zucchini.
7. 7. Slice the zucchini into thin rounds.
8. 8. Slice the mozzarella into thin rounds.
9. 9. Rinse the raspberries.
10. 10. Drain the raspberries well.
11. 11. Set aside 150 grams of the raspberries for the dressing.
12. 12. Chop the walnuts coarsely.
13. 13. Heat a pan over medium heat.
14. 14. Add the walnuts and sunflower seeds to the hot pan.
15. 15. Toast the nuts and seeds for three minutes without fat.
16. 16. Wash the parsley.
17. 17. Spin the parsley dry.
18. 18. Chop the parsley finely.
19. 19. Place the 150 grams of raspberries into a blender.
20. 20. Add both types of vinegar.
21. 21. Add the oil.
22. 22. Add the honey.
23. 23. Season with salt and pepper.
24. 24. Blend the ingredients into a dressing.
25. 25. Arrange the salad and onion strips on a plate.
26. 26. Place the zucchini slices on top.
27. 27. Place the mozzarella slices on top.
28. 28. Sprinkle the remaining raspberries over the salad.
29. 29. Sprinkle the toasted nut mixture over it.
30. 30. Sprinkle the chopped parsley over it.
31. 31. Season the salad with a pinch of salt.
32. 32. Season the salad with a pinch of pepper.
33. 33. Season the salad with a pinch of cayenne pepper.
34. 34. Drizzle the salad with some raspberry dressing.
35. 35. Pour the remaining dressing into a small bowl.
36. 36. Serve the dressing separately.

Nutrition per serving

• kcal: 408
• Protein: 15 g · Fett/Fat: 32 g · Carbs: 14 g