Ensalada de Calabacín

Ensalada de Calabacín is a refreshing and vibrant Spanish salad featuring thinly sliced zucchini, bright herbs, and a tangy lemon dressing. This vegan dish is perfect for warm days and offers a delightful crunch with every bite.

Ingredients

• Zucchini - 200 grams
• Cherry tomatoes - 100 grams
• Red onion - 50 grams
• Fresh parsley - 15 grams
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Pumpkin seeds - 30 grams

Steps

1. Wash the zucchini and cherry tomatoes thoroughly.
2. Using a mandoline or sharp knife, thinly slice the zucchini into rounds.
3. Halve the cherry tomatoes.
4. Finely chop the red onion and parsley.
5. In a large mixing bowl, combine the sliced zucchini, cherry tomatoes, red onion, and parsley.
6. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing.
7. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
8. Sprinkle pumpkin seeds on top for added crunch and serve immediately.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 14 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.4 L

Health Benefits

• Rich in vitamins and minerals, particularly vitamin C and potassium.
• High in antioxidants, which can help reduce inflammation.

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