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🥗 Zucchini-Almond Salad with Lemon

280 kcal · 15 min · 4 servings

Ingredients

• 400 g Zucchini
• 50 g sliced almonds
• 40 ml extra virgin olive oil
• 1 Stk lemon
• 10 g fresh mint
• 3 g sea salt
• 2 g freshly ground black pepper

Instructions

1. 1. Wash the zucchini and cut it into thin sticks using a vegetable peeler or a sharp knife.
2. 2. Heat a non-stick pan without fat over medium heat. Add the sliced almonds and roast them for 3 minutes until they are golden brown and fragrant. Remove them from the pan.
3. 3. Put the zucchini sticks into the same still warm pan. Fry them for 2 minutes while stirring constantly until they are soft but still firm. Remove the pan from the heat.
4. 4. Put the warm zucchini into a large bowl. Add the roasted almonds.
5. 5. Squeeze the juice of half the lemon over the zucchini. Add the olive oil and the plucked mint leaves.
6. 6. Season the salad generously with salt and pepper. Mix everything well until a uniform sauce forms. Serve the salad immediately.

Nutrition per serving

• kcal: 280
• Protein: 8 g · Fett/Fat: 22 g · Carbs: 12 g