Fresh vegetable ribbon salad with pesto dressing
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 288, total fat 23 G., saturated fats 5 G., proteins 6 G., carbohydrates 18 G., fiber 4 G., cholesterol 6 mg, sodium 595 mg, sugar 3 G.
Calories 288, total fat 23 G., saturated fats 5 G., proteins 6 G., carbohydrates 18 G., fiber 4 G., cholesterol 6 mg, sodium 595 mg, sugar 3 G.
To give a simple vegetable salad a unique and beautiful look, use a regular vegetable peeler to slice the vegetables into thin strips and dress them with homemade pesto. You can add any nuts you have on hand to this basil and parsley pesto, such as almonds, hazelnuts, or walnuts. Serve the salad immediately and enjoy its fresh flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 tbsp chopped almonds, hazelnuts, Brazil nuts (or any other nut)
- 1 cup loosely packed basil leaves
- 0.5 cups loosely packed parsley leaves
- 1 clove of garlic
- 1/3 cup extra-virgin olive oil
- 1 large carrot
- 1 large yellow zucchini
- 1 large zucchini
- 1 tbsp lemon juice
- 1/4 tbsp. grated parmesan
- Special equipment: Y-shaped vegetable peeler
- Coarse salt and freshly ground black pepper
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Recipes with similar ingredients: zucchini, carrot, yellow zucchini, pesto sauce, lemon juice, Parmesan cheese, walnuts, basil, parsley
Cooking the dish according to the recipe:
- Place the nuts in a small dry frying pan and toast over medium heat for about 3 minutes; transfer to a plate and let cool.
- Combine the nuts, basil, parsley, garlic, and 1/4 teaspoon salt in a food processor and pulse until finely chopped. With the processor running, gradually add the olive oil and pulse until smooth.
- Using a vegetable peeler, slice the carrots, zucchini, and squash into thin strips. For zucchini and squash, it's best to only slice the sides, rotating them in a circular motion, and discard the core.
- Combine the vegetable strips in a bowl. Add enough pesto to lightly coat, then add the lemon juice and Parmesan and toss. Serve immediately (leftover pesto can be refrigerated for up to 1 week).
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