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Zucchini and avocado salad
Calories / Protein / Fat / Carbs: 550 / 10 / 45 / 30
Ingredients & Recipe
Toast nuts in the oven for 20 min, cool, coarsely chop. Slice zucchini into thin strips. Mix mustard, lemon juice and walnut oil — pour over zucchini, cover with film and refrigerate for 30 min. Slice avocado into wedges, sprinkle with lemon juice. Tear radicchio by hand. Combine zucchini, avocado and radicchio, season with salt and pepper, sprinkle with nuts.
Ingredients:
zucchini – 3 pcs, avocado – 2 pcs, radicchio – 1 small head, hazelnuts – 100g, Dijon mustard – 1 tbsp, walnut oil – 3 tbsp, lemon – ½, salt – to taste, pepper – to taste
Ingredients:
zucchini – 3 pcs, avocado – 2 pcs, radicchio – 1 small head, hazelnuts – 100g, Dijon mustard – 1 tbsp, walnut oil – 3 tbsp, lemon – ½, salt – to taste, pepper – to taste
