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Garden Goddess
Nectarine salad with raspberries and hazelnuts
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Ingredients
Directions
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Chop the hazelnuts roughly. Roast them golden brown in a dry frying pan and stir in 1/4 of the maple syrup. Let them cool down on a plate.
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Wash the nectarines, halve them and remove the seeds. Cut the nectarines each into 8 parts.
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Divide the segments of nectarine and the raspberries over dishes and spoon the hazelnuts over it. Spoon a dot sour cream in the middle and sprinkle some maple syrup over it.
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Nutrition
235Calories
Fat23% DV15g
Protein8% DV4g
Carbs6% DV19g
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