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🍽️ Colorful Rainbow Salad

252 kcal · 30 min · 4 servings

Ingredients

• Lemons 1 pc
• Pumpkin seed oil 4 tbsp
• Honey 1 tbsp
• Pepper, black ground pinch
• Salt pinch
• Apples, green 2 pc
• Carrots 4 pc
• Beetroot, pre-cooked 500 g
• Pumpkin seeds 50 g
• Parsley, fresh 20 g

Instructions

1. 1. Rinse the lemon thoroughly and cut it in half.
2. 2. Squeeze the juice out of the lemon.
3. 3. Put one tablespoon of lemon juice into a bowl.
4. 4. Add the oil and honey and stir the mixture well.
5. 5. Season the dressing with pepper and a pinch of salt.
6. 6. Wash the apples thoroughly.
7. 7. Peel the apples.
8. 8. Cut the apples into quarters.
9. 9. Remove the seeds from the apple quarters.
10. 10. Grate the apple pieces finely.
11. 11. Mix the grated apples with the remaining lemon juice.
12. 12. Place the apple mixture on a serving plate.
13. 13. Rinse the carrots thoroughly.
14. 14. Peel the carrots.
15. 15. Grate the carrots finely.
16. 16. Place the grated carrots next to the apples on the plate.
17. 17. Grate the beetroot finely.
18. 18. Wear disposable gloves when grating the beetroot, as it stains heavily.
19. 19. Place the grated beetroot next to the other ingredients on the plate.
20. 20. Crush the pumpkin seeds coarsely.
21. 21. Rinse the parsley thoroughly.
22. 22. Dry the parsley.
23. 23. Pluck the parsley leaves from the stems.
24. 24. Chop the parsley leaves coarsely.
25. 25. Drizzle the salad with the prepared dressing.
26. 26. Sprinkle the crushed pumpkin seeds over the salad.
27. 27. Sprinkle the chopped parsley over the salad.
28. 28. Serve the salad immediately.

Nutrition per serving

• kcal: 252
• Protein: 6 g · Fett/Fat: 19 g · Carbs: 25 g