Local Superfoods

Carrot Zucchini Salad with Blueberries

Average: 4.9 (8 votes)
(8 votes)
Carrot Zucchini Salad with Blueberries

Carrot zucchini salad with blueberries - A bowl full of antioxidants.

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Health Score:
93 / 100
30 min.

Healthy, because

Even smarter

Nutritional values

Carrots contain plenty of beta-carotene, a precursor of vitamin A. The fat-soluble vitamin strengthens vision, among other things. Blueberries provide many cell-protecting antioxidants. Capers are a vitality-rich and flavorful addition to this salad. The small buds are rich in the secondary plant substances flavonoid and mustard glycoid, which have antioxidant and digestive effects.

If you like, you can replace the olive oil with linseed oil for even more unsaturated fatty acids. Instead of blueberries, raspberries also taste very good in this salad.

1 serving contains
(Percentage of daily recommendation)
Calorie132 cal.(6 %)
Protein3 g(3 %)
Fat6 g(5 %)
Carbohydrates16 g(11 %)
Sugar added1 g(4 %)
Roughage7.8 g(26 %)
Vitamin A2.2 mg(275 %)
Vitamin D0 μg(0 %)
Vitamin E2.7 mg(23 %)
Vitamin K65.2 μg(109 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.3 mg(21 %)
Folate51 μg(17 %)
Pantothenic acid0.7 mg(12 %)
Biotin8.1 μg(18 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C33 mg(35 %)
Potassium693 mg(17 %)
Calcium78 mg(8 %)
Magnesium33 mg(11 %)
Iron1.7 mg(11 %)
Iodine8 μg(4 %)
Zinc0.6 mg(8 %)
Saturated fatty acids0.9 g
Uric acid43 mg
Cholesterol0 mg
Complete sugar16 g


1 ½ ozs parsley (1 bunch)
1 bunch Basil
2 small garlic cloves
2 ¾ ozs caperberry (5 tablespoons; drained, from the jar)
2 Tbsps lemon juice
1 Tbsp White vinegar
¼ oz Mustard (1 TSP)
1 tsp Apple syrup
2 Tbsps olive oil
3 Tbsps Vegetable broth
18 ozs young colorful carrots (1 bunch; orange, yellow, purple)
16 ozs small Zucchini (2 small zucchini)
10 ozs small Cucumber (1 small cucumber)
9 ozs Blueberries
How healthy are the main ingredients?
carrotZucchiniCucumberBlueberryBasilolive oil

Preparation steps


For the dressing, wash the parsley and basil, shake dry, pluck off the leaves, set some aside and finely chop the rest. Peel and chop the garlic.


Puree herbs with garlic, 1 tablespoon caper apples (without stem), lemon juice, vinegar, mustard, apple syrup, oil and broth with a hand blender. Season to taste with salt and pepper.


For the salad, clean and wash carrots. Cut the orange carrots lengthwise into thin strips with a peeler; halve or quarter the colored carrots lengthwise.


Clean zucchini and cucumber, wash and cut lengthwise into thin strips with a peeler. Wash blueberries and pat dry.


Arrange carrot and cucumber strips on plates, roll up zucchini slices as desired and arrange decoratively between them. Sprinkle everything with blueberries, remaining caper apples and remaining herb leaves. Drizzle the dressing over the salad.