Carrot Zucchini Salad in Romaine Lettuce Leaf
Salad
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Cook Time
25 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This carrot zucchini salad is a real eye-catcher and tastes wonderfully fresh! I especially like to make it in the summer when the zucchini comes from the garden. The combination of crunchy carrots, mild zucchini and the spicy dressing is simply unbeatable. Served in crisp romaine lettuce leaves, it is not only delicious, but also a great finger food for any barbecue or as a light appetizer. The recipe is super easy and quick to prepare, so perfect for everyday life. And the best part: it's also low carb and vegetarian!
Ingredients (11 ingredients)
-
2 piece large Carrot(s)
-
1 piece small Zucchini
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1 piece Romaine lettuce
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2 tbsp Vegetable oil
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1 tbsp White wine vinegar
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2 tsp Worcestershire sauce
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1 tbsp Lemon juice
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2 tsp Mustard, medium hot
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1 TL, gestr. Broth powder
-
Salt
-
Pepper
Preparation (4 steps)
Prepare carrots and zucchini
Put 2 large peeled carrots and 1 small washed zucchini (ends cut off) in coarse pieces in the mixing bowl and chop for 5 sec./level 5. If necessary, push down with the spatula and repeat the process.
Prepare dressing
Add 2 tbsp vegetable oil, 1 tbsp white wine vinegar, 2 tsp Worcestershire sauce, 1 tbsp lemon juice, 2 tsp medium-hot mustard, 1 tsp level broth powder, some salt and pepper to the carrots and zucchini in the mixing bowl and stir for 10 sec./level 3.
Mix salad and let steep
Transfer the carrot-zucchini salad from the mixing bowl to a bowl and let it steep for about 10 minutes so that the flavors can develop.
Arrange salad
Separate the leaves from 1 romaine lettuce, wash and drain. Arrange the lettuce leaves on plates and spread the carrot-zucchini salad on top.
Finished cooking? Great! 🎉
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Created by
Julia Werner
5
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Allergens
- Mustard
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