Fine tomato salad with arugula and cottage cheese
Cherry tomatoes wash and halve. Peel garlic and onion. Cut the onion into small cubes, finely chop the garlic. Wash basil, dab dry and chop finely. Mix tomato...
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Avocado zucchini summer salad
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
506
Calories
14 g
Carbohydrates
9 g
Protein
44 g
Fat
Ingredients:
 | Cherry tomatoes, cocktail tomatoes (fresh) | 5 (100 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Pine nuts | 15 g |
 | Avocado (fresh) | ½ (80 g) |
 | Lime juice | 1 Teaspoon |
 | Zucchini (fresh) | 1 (210 g) |
 | Tomatoes (dried, in oil, canned) | 50 g |
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Preparation:
Step 1:
Quarter the zucchini and cut into thin pieces.
Step 2:
Cherry tomatoes wash and halve. Dab the oil from the dried tomatoes, then cut into small pieces.
Step 3:
Put zucchini pieces in a small heat-resistant container and pour boiling water over them, leave to infuse for about 1 min. Drain water, let zucchini pieces cool down.
Step 4:
Cut avocada in half, carefully peel off one half. Store other half sealed (plastic wrap or container) in refrigerator for further use. Peel the other half, dice half of the pulp and sprinkle with half of the lime juice.
Step 5:
Place the other half of the pulp in a bowl, drizzle with the rest of the lime juice and mash coarsely with a fork. Wash half the chili, remove seeds and white strips, cut into small pieces and add to the bowl. Season with salt and pepper to taste and mix together.
Step 6:
Put the pine nuts in a pan and toast them carefully without fat until golden brown.
Step 7:
Put the zucchini pieces on a plate, add the avocado cream, avocado pieces and tomatoes and sprinkle everything with the pine nuts. Bon appétit!
Macronutrient distribution:
The recipe Avocado zucchini summer salad is composed of the following macronutrients.
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Kitchen utensils needed:
Bowl
Coated pan
Cutting board
Fork
Kitchen knife
Peeler
Refrigerator
Stove
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