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Carrot and arugula salad with almond pesto

Carrot and arugula salad with almond pesto

Preparation time:
20 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

486
Calories
27 g
Carbohydrates
11 g
Protein
32 g
Fat

Ingredients:

Carrots, carrots (fresh)Carrots, carrots (fresh)3 (180 g)
Cherry tomatoes, cocktail tomatoes (fresh)Cherry tomatoes, cocktail tomatoes (fresh)2 ½ (50 g)
Olive oilOlive oil 20 ml
Arugula (fresh)Arugula (fresh) 50 g
Garlic (fresh)Garlic (fresh)⅜ (1 g)
Salt, table salt, sea saltSalt, table salt, sea salt 2 Pinch(s)
Pepper (black)Pepper (black) 3 Pinch(s)
Basil (fresh or dried)Basil (fresh or dried) 25 g
AlmondsAlmonds 20 g
Lemon (fresh)Lemon (fresh)¼ (20 g)

Preparation:

Step 1:
Wash basil, dry well and pluck the leaves from the branches. Peel the garlic and put it in a blender (alternatively use a blender) together with the basil, almonds and olive oil. Squeeze the lemon and also add the juice to the blender. Blend everything well and season with salt.
Step 2:
Wash and peel the carrots and cut them into fine spaghetti strips with a spiral slicer (alternatively, you can also shave the carrots into sticks). Wash and drain arugula well. Tomatoes also wash and halve.
Step 3:
Now cook the carrot spaghetti in a pot of boiling salted water for about 3 min. Then pour into a sieve and drain.
Step 4:
To serve, arrange the carrot spaghetti now on a plate. Add the arugula, the tomato halves and the almond pesto on top and mix everything thoroughly. Season again with salt and pepper and enjoy.

Macronutrient distribution:

The recipe Carrot and arugula salad with almond pesto is composed of the following macronutrients.

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Kitchen utensils needed:

Blender
Blender
Cutting board
Cutting board
Hand mixer
Hand mixer
Kitchen knife
Kitchen knife
Peeler
Peeler
Pot
Pot
Sieve
Sieve
Spiral cutter
Spiral cutter
Stove
Stove
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