Cooking description:
You can prepare a pumpkin salad in the autumn-winter season, when such vegetables ripen. It is advisable to choose a nutmeg variety, the pulp of such pumpkins is more fleshy, juicy and sweet. It is permissible to replace walnuts with peanuts, hazelnuts, or cashews, and lemon juice - with orange ones. The dish is great for nutritionists and dieters.
Purpose: For lunch / For dinner
Main Ingredient: Vegetables / Pumpkin
Dish: Salads
Diet: Lean meals / Vegetarian food
Ingredients:
- Pumpkin - 150 Grams
- Carrots - 1 Piece
- Apple - 1 Piece
- Honey - 1.5 Teaspoons
- Lemon juice - 1 teaspoon
- Walnuts - 50 Grams
Servings: 1-2
How to make Pumpkin Salad
Prepare the indicated ingredients.
Peel the carrots, rinse in water and cut into thin strips, cubes or grate on a Korean carrot grater.
Do the same with fresh pumpkin by removing the seeds from it and cutting off the skin.
Cut the apple into quarters, remove the seeds and rinse. Cut into strips and add to the bowl with the rest of the ingredients.
Squeeze the juice from the lemon into a deep container, remove the seeds, if any. Add any kind of honey and mix thoroughly to dissolve the honey in the juice. A pinch of ground cinnamon can be added if desired.
Pour the prepared salad dressing into a bowl of slices.
Pound the walnut kernels into crumbs in your hands or grind them in a blender. Pour over the ingredients after dressing and mix gently. It is necessary for the dressing to envelop all the cuts. Leave the salad for literally 3-5 minutes to soak.
Place the cooked pumpkin salad on a plate and decorate to your liking, serve.