Carrot salad with figs

Time

20 min

SErves

2

Calories

413 kcal

Carbs

42g

Protein

11g

Fat

21g

Ingredients

For the dressing

  • 2 lemons – 4 tablespoons of juice
  • 2 tbsp olive oil, cold pressed
  • 1 tbsp yacon syrup
  • ½ tsp finely grated ginger
  • Crystal salt and pepper from the mill

For the carrot and celery salad

  • 500 g carrots – peel and finely grate
  • 150 g celery – peel and coarsely grate
  • 2 tbsp finely chopped basil
  • 200 g ripe figs – cut into wedges
  • 2 tablespoons coarsely chopped walnuts – roast fat-free
  • 2 tablespoons coarsely chopped pumpkin seeds – roast fat-free

Instructions

This light salad is deliciously juicy and refreshing in taste. The combination with the fresh figs and the roasted nuts and seeds gives the salad a particularly fine touch, so be sure to try it.

Step 1

For the salad, first prepare all the ingredients except for the carrots and celery.

Step 2

Then mix all the ingredients for the dressing in a salad bowl and season with salt and pepper.

Grate the carrots and celery directly into the bowl and toss to combine.

Gently fold in 2 tablespoons basil and season with salt and pepper.

Step 3

Scatter the fig slices on top and serve sprinkled with the roasted walnuts and pumpkin seeds.

Step 4

Tip: For a raw vegetable salad, use the walnuts and pumpkin seeds unroasted.

Carrot salad with figs
© ZDG/nigelcrane

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