Colourful world class salad
easy
40 mins
40 mins
Ingredients
- 40 g Walnut kernels
- 6 Stem(s) Thyme
- 6 Stem(s) Basil
- 6 TABLESPOONS white balsamic vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Honey
- 4 TABLESPOONS Olive oil
- 1 red onion
- 1 Garlic clove
- 1 chili pepper
- 100 g green beans
- 1 small zucchini
- 1 red pepper
- 150 g Carrots
- 150 g Mushrooms
- 150 g Tomatoes
- 1 Avocado
- 2 TABLESPOONS Lemon juice
- 100 g Olives
- 150 g Feta cheese
Directions
- 1
Coarsely chop the nuts and roast them in a pan without fat for approx. 3 minutes, take them out. Wash herbs, shake dry, pluck leaves from the stalks. For the vinaigrette, whisk vinegar, salt, pepper and honey. Add oil drop by drop to the vinaigrette. Peel and finely dice the onion. Peel the garlic and press it through a garlic press.
- 2
Wash and clean the chilli and cut into rings. Stir the onion, garlic, chilli, nuts and herbs into the vinaigrette. Wash and clean the beans and cut into thin strips. Blanch in boiling salted water for about 5 minutes. In the meantime wash and clean the zucchini and cut them into thin slices. Cool the beans in ice water. Blanch the zucchini for about 1 minute and cool in ice water. Clean, wash and cut the peppers into strips. Clean, peel and grate carrots. Clean, clean and slice the mushrooms. Wash, clean and slice tomatoes. Halve avocado, remove core, peel flesh and cut into slices.
- 3
Clean, wash and cut the peppers into strips. Clean, peel and grate carrots. Clean, clean and slice the mushrooms. Wash, clean and slice tomatoes. Halve avocado, remove core, peel flesh and cut into slices. Marinate with lemon juice. Mix prepared salad ingredients and olives and arrange on plates. Crumble the cheese and sprinkle over the salads
Nutrition Facts
480 kcal
17 g
39 g
13 g
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