Salad with carrot and nuts

Name: salad with carrot and nuts
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: French
Ingredients: 1 forest carrots peeled and in pieces of 4 cm; 200 g sugar snaps; 1 avocado; 1 lemon grated and squeezed; 2 teaspoons mustard; 4 tablespoons walnut oil; 1 crop lettuce romaine; 75 g rucola lettuce; 100 g walnuts

A tasty French recipe. The vegetarian main course contains the following ingredients: carrots (peeled and in pieces of 4 cm), sugar snaps, avocado, lemon (grated and squeezed), mustard, walnut oil, lettuce (romaine), rocket lettuce and walnuts.

Ingredients

Directions

Boil the carrots in plenty of boiling water in 4-5 minutes and the sugar snaps in 2-3 minutes al dente and pour them.
Peel the avocado, remove the kernel and cut the flesh into long slices.
Halve the slices.
Beat in a large bowl the lemon juice with the lemon zest, mustard, oil and pepper to taste until a dressing.
Scoop the carrots, sugarsnaps and avocado and let them stand for 5 minutes.
Wash and dry the romaine lettuce and cut the leaves into rough strips.
Spoon the lettuce and arugula lightly through the dressing with vegetables.
Divide the salad over deep plates.
Roast the walnuts in a dry frying pan golden brown and spread them over the salad..

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Nutrition

400Calories

Sodium8% DV185mg

Fat55% DV36g

Protein16% DV8g

Carbs3% DV10g

Fiber16% DV4g

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