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🍽️ Crispy Vegetable Salad with Creamy Peanut Dressing

352 kcal · 30 min · 4 servings

Ingredients

• Carrots 2 pcs.
• Zucchini 1 pcs.
• Eggplants 1 pcs.
• Parsley, fresh 25 g
• Peanuts, roasted and salted 5 tbsp
• Sunflower oil 5 tbsp
• Salt pinch
• Pepper, black ground pinch
• Lemons 1 pcs.
• Peanut butter 2 tbsp

Instructions

1. 1. Peel the carrots and trim off the ends.
2. 2. Slice the carrots into thin rounds.
3. 3. Rinse the zucchini and eggplant under running water.
4. 4. Remove the hard ends from the zucchini and eggplant.
5. 5. Quarter the zucchini and eggplant lengthwise into strips.
6. 6. Slice the strips into rounds.
7. 7. Wash the parsley thoroughly.
8. 8. Dry the parsley well.
9. 9. Pluck the parsley leaves from the stems.
10. 10. Roughly chop the parsley leaves.
11. 11. Coarsely chop the peanuts.
12. 12. Heat four tablespoons of oil in a pan over high heat.
13. 13. Sauté the vegetables in batches.
14. 14. Cook the vegetables for about five minutes.
15. 15. Season the vegetables with salt and pepper.
16. 16. Place the sautéed vegetables on a plate.
17. 17. Cut a lemon in half.
18. 18. Squeeze the juice from the lemon.
19. 19. Take a bowl.
20. 20. Add the peanut butter to the bowl.
21. 21. Add the lemon juice to the peanut butter.
22. 22. Add one tablespoon of oil to the mixture.
23. 23. Season the mixture with salt and pepper.
24. 24. Mix the dressing ingredients well.
25. 25. Taste the dressing and adjust if needed.
26. 26. Place the sautéed vegetables in a large bowl.
27. 27. Add the chopped parsley to the vegetables.
28. 28. Add the chopped peanuts.
29. 29. Pour the peanut dressing over the vegetables.
30. 30. Toss everything together well.
31. 31. Serve the salad.

Nutrition per serving

• kcal: 352
• Protein: 8 g · Fett/Fat: 30 g · Carbs: 20 g