Zucchini and Carrot Salad with Almond Dressing recipe

Ingredientsfor

Ingredients: 2 carrots; 1 Zucchini; 2 Tbsps almonds (blanched); 1 Tbsp parsley (finely chopped); 1 garlic clove; 20 grams Parmesan (freshly grated); 4 Tbsps olive oil; peppers; coarse Sea salt (crushed slightly in a mortar); Basil

How healthy are the main ingredients?

almond olive oil Parmesan parsley carrot Zucchini

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Preparation

Peel carrots and cut into about 8 cm (approximately 3 inch) long, thin sticks. Cut the zucchini into sticks about the same size and blanch both in boiling salted water. The vegetables should remain crisp. Blanch carrot sticks about 3 minutes and the zucchini about 1 minute. Then drain well.

Chop almonds and garlic and mix with parmesan and olive oil. Mix in parsley and season with salt and pepper.

Mix the almond pesto with vegetables and pour into small serving dishes. Garnish with basil leaves and serve.

Calorie	399 cal.	(19 %)
Protein	12 g	(12 %)
Fat	34 g	(29 %)
Carbohydrates	12 g	(8 %)
Sugar added	0 g	(0 %)
Roughage	6.9 g	(23 %)

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Ingredients

Zucchini and Carrot Salad with Almond Dressing