Zucchini and Carrot Salad with Onions
Carrots are rich in beta-carotene, a precursor of vitamin A, which is important for the eyes, among other things.
Since beta-carotene or vitamin A is a fat-soluble vitamin, you should never omit the oil in this salad. Without some fat, the vitamin cannot be absorbed by the body.
Ingredients
- Ingredients
- 4 carrots
- 3 Zucchini
- 2 Red onions
- 100 grams fresh, baby Spinach
- 2 Tbsps Pine nuts
- 1 garlic clove
- 2 Tbsps Cranberry vinegar (with whole berries)
- 4 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
Peel the carrot and cut lengthwise into thin slices. Rinse the zucchini, trim and also cut lengthwise into thin slices.
Peel the onions, cut in half and cut into thin strips. Pick through the spinach, rinse, trim and spin dry.
Coarsely chop the pine nuts and lightly toast in a dry hot pan. Remove and set aside.
Peel the garlic, squeeze through a garlic press and mix with the vinegar, oil, and salt and pepper to taste.
Mix all the salad ingredients together, toss with the dressing, season to taste and serve in bowls.