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Salad with carrot and nuts
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.
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Ingredients
Directions
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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.
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Peel the avocado, remove the kernel and cut the flesh into long slices.
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Halve the slices.
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Beat in a large bowl the lemon juice with the lemon zest, mustard, oil and pepper to taste until a dressing.
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Scoop the carrots, sugarsnaps and avocado and let them stand for 5 minutes.
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Wash and dry the romaine lettuce and cut the leaves into rough strips.
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Spoon the lettuce and arugula lightly through the dressing with vegetables.
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Divide the salad over deep plates.
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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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