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🥗 Italian Zucchini Salad

183 kcal · 30 min · 4 servings

Ingredients

• 600 g small zucchini
• 4 carrots
• 2 tbsp finely chopped basil
• 1 tbsp chopped dill tips
• salt
• 1 shallot
• 1 garlic clove
• 2 tbsp herb vinegar
• 1 tsp mustard
• 1 pinch sugar
• salt
• pepper from the mill
• 3 tbsp olive oil
• 2 tbsp pumpkin seeds

Instructions

1. 1. Thoroughly clean the zucchini and peel the carrots. Blanch the vegetables whole in lightly salted water for 4-5 minutes, then take out 1/2 cup of the cooking water, drain the vegetables and let them drip dry.
2. 2. Peel the shallot and garlic and dice finely.
3. 3. Mix the vinegar, sugar, salt, pepper, mustard and 3 tablespoons of vegetable broth well, stir in the oil and add the herbs, season to taste.
4. 4. Lightly toast the pumpkin seeds in a pan without fat.
5. 5. Slice the zucchini and carrots, mix with the dressing and garnish with the pumpkin seeds. Serve the Italian zucchini salad lukewarm.

Nutrition per serving

• kcal: 183
• Protein: 7 g · Fett/Fat: 12 g · Carbs: 12 g