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🍽️ Vegetable Salad with Pesto Dressing

310 kcal · 30 min · 4 servings

Ingredients

• vegetable broth 500 ml
• broccoli 1 pc.
• pepper, red 1 pc.
• zucchini 1 pc.
• olive oil 4 tbsp
• salt pinch
• pepper, black ground pinch
• balsamic vinegar, light 1 tbsp
• pesto alla Genovese 2 tbsp
• honey 1 tsp
• cherry tomatoes 200 g
• mixed leaf salad 1 pc.
• pistachios 50 g
• parmesan 75 g

Instructions

1. 1. If necessary, prepare the vegetable broth and bring it to a boil in a pot. Divide the broccoli into florets, wash, and cook in the broth for about 3–5 minutes. Then drain and reserve the broth.
2. 2. Wash the pepper, halve it, remove the core and seeds, and cut into small cubes. Wash the zucchini, trim the ends, and dice.
3. 3. Heat 1 tablespoon of oil in a pan and sauté the pepper and zucchini for about 2 minutes, seasoning with salt and pepper.
4. 4. In a bowl, mix 50 ml of the broth, 3 tablespoons of oil, vinegar, and pesto well, and season with salt, pepper, and honey. Let the vegetables marinate in the sauce for about 5 minutes.
5. 5. Meanwhile, wash the tomatoes and halve them. Wash the salad, shake it dry, and cut into strips. Remove the pistachios from their shells and chop coarsely. Grate the parmesan coarsely.
6. 6. Toss the tomatoes and pistachios into the salad. Serve the vegetable salad with the pesto dressing on plates and sprinkle with parmesan. Enjoy your meal!

Nutrition per serving

• kcal: 310
• Protein: 10 g · Fett/Fat: 23 g · Carbs: 18 g