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🥗 Crunchy Zucchini Raw Vegetable Salad with Roasted Nuts

320 kcal · 30 min · 4 servings

Ingredients

• 4 Zucchini
• 200 g Carrots
• 200 g Pumpkin
• 100 g peeled Nuts (e.g. Hazelnuts, Walnuts, Cashews)
• 4 tbsp Olive Oil
• 2 tbsp White Balsamic Vinegar
• Salt
• Pepper (from the mill)
• Parsley (for Garnishing)

Instructions

1. 1. Thoroughly wash the zucchini under running water.
2. 2. Remove the tough ends of the zucchini.
3. 3. Cut the zucchini into very thin sticks or grate it finely.
4. 4. Peel the carrots and the pumpkin.
5. 5. Rinse the peeled vegetables as well.
6. 6. Cut the carrots and pumpkin into thin sticks as well.
7. 7. Put the nuts into a dry pan.
8. 8. Roast the nuts until golden brown without adding extra fat.
9. 9. Remove the roasted nuts from the pan.
10. 10. Set the nuts aside to cool down.
11. 11. Mix the oil with the vinegar in a small bowl.
12. 12. Season the vinaigrette with salt and pepper to taste.
13. 13. Put all the prepared vegetable sticks into a large bowl.
14. 14. Pour the vinaigrette over the vegetables.
15. 15. Fold the roasted nuts into the marinated vegetables.
16. 16. Portion the salad onto individual plates.
17. 17. Garnish the plates with fresh parsley leaves.
18. 18. Serve the salad immediately.

Nutrition per serving

• kcal: 320
• Protein: 14 g · Fett/Fat: 23 g · Carbs: 14 g