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Pumpkin salad

Pumpkin salad


The prepared recipe is from the book "203 live food recipes" written by Mihaela and Mihai Basoiu.

  • 250 gr zucchini
  • 10 ground walnut kernels
  • 1 tablespoon raw peeled sunflower seeds (I put flax seeds)
  • 1/2 onion (I didn't put)

For the sauce we need:

  • 1 clove of crushed garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon cold pressed olive oil
  • pepper
  • caraway
  • salt

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Pumpkin salad:

The zucchini are put on the large grater, the onion is finely chopped. Put the zucchini, onion, walnut and seeds in a bowl. Mix all the ingredients for the sauce separately, pour into the bowl and mix.


Pumpkin salad

A light seasonal salad that you probably haven't heard too often or not at all. Because it is with pumpkin, it would be good to prepare it in summer when they are raw and sweet, you can serve it on slices of toast or with stick.

  • 1-2 zucchini
  • 2 boiled eggs
  • 1 small cucumber
  • 1 string green onion
  • 150ml Greek yogurt or mayonnaise
  • salt pepper
  • chopped green dill

1. Peel a squash, grate it and cut it into larger cubes. We boil them and let them cool in a strainer.

2. Cut the eggs into cubes as well as the cucumbers, cut the onion into thin slices.

3. Crush the zucchini with a fork and mix it with the rest of the ingredients.

4. Serve with slices of toast.

Tip: For a plus, cut the zucchini into thin slices and grill it.

Grease the bread with olive oil and fry it in the oven or in the pan then rub it with 1-2 cloves of garlic.

The recipe is taken from coolinarika.com with thanks.

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Pumpkin salad - Recipes

I think the weekend is coming and you don't feel like cooking. How the fresh pumpkins appeared, today I propose a simple refreshing salad recipe, which we found at Jamie Oliver and which we really liked. I know that in general we are used to eating cooked pumpkins in various forms, but I suggest you try them raw and you will see how good they are.

Cruise Phase (PL), Consolidation, Definitive Stabilization

- 1 hot pepper (if you don't like it then use 1-2 tomatoes)

Wash the pumpkins well and cut them into strips with the vegetable cleaner. Finely chop the hot peppers (or sliced ​​tomatoes) and place them over the zucchini.

Meanwhile, prepare the dressing from the lemon juice and olive oil. Stir and add salt and mustard powder. Then pour over the pumpkin. Add basil leaves on top and serve immediately.


2. Pumpkin omelette and baked telemea

Another great seasonal recipe: omelette with pumpkin and telemea in the oven. I also call this dish pumpkin pudding, because I have known it since childhood, but it seems that frittata is now the modern and well-known term after which everyone already understands what it is about on the plate.

Whatever it is called, this recipe is very simple, very versatile and extraordinarily tasty both when it is hot, but especially the next day, when it is cold. Pumpkin omelette is perfect for any meal of the day: for breakfast instead of omelette, for lunch, dinner, picnic or packaged at work.


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(5 points / total votes: 13)

Cristina 7 years ago - 21 July 2010 17:29

Re: Pumpkin salad

That's all there is to it. it would be very useful if you posted different techniques to turn the ordinary omelette into something really special.
(Although I am only 14 years old, I have a real passion for cooking)
Thanks and good luck in the future!

mada carp 6 years ago - 7 March 2011 12:19

Re: Pumpkin salad

Daniela Noyes 6 years ago - 9 March 2011 08:24

Re: Pumpkin salad

question .
where the "anchovy" paste is found and what it is. "Ansoa". You can make pumpkin salad without this paste.

Ioana 6 years ago - 9 March 2011 11:35

Re: Pumpkin salad

anchovy is a fish, much like sardines. You can find anchovy paste in the metro (but probably in other supermarkets, of course I've seen it somewhere but I don't remember now) and it's packed in a tube like toothpaste. it is recommended to use it in dressings and sauces because it gives a good aroma.

if you have a grater that laughs chopsticks (as I grated carrots here: [link]) it would be great, because this salad lasts longer, the pumpkins do not leave as much water as you put on the classic grater.


Raw pumpkin salad - refreshing, light and healthy

  • Raw pumpkin salad (Maria Matyiku / Epoch Times) Raw pumpkin salad

This refreshing and tasty pumpkin salad offers you a less traditional but very healthy way to use zucchini - eating it raw.

For this, young pumpkins are chosen that are cut lengthwise into strips as thin and thin as possible, like ribbons. You will be amazed at how tender, crunchy and delicious these pumpkins are in the salad.

Ingredient:

2-3 green zucchini (zucchini),

2 teaspoons lemon juice,

a few sprigs of basil and marjoram (or thyme),

grated peel of a lemon,

the juice of half a lemon,

2 tablespoons extra virgin olive oil,

salt and pepper as desired

Preparation:

First peel a lemon, then cut the lemon in half to squeeze the juice.

Peel the onion and cut it into thin slices. Put the chopped onion in a small bowl and sprinkle with 2 teaspoons of lemon juice, mix gently and set aside for 10-15 minutes to marinate.

The olives are cut into rounds.

Remove the ends of the pumpkin and the skin if it has any impurities. Using a mandolin-type grater or a vegetable peeler, grate the zucchini lengthwise into long, thin strips about 2-3 mm thick. If the zucchini has pips formed, when you reach the center of the seeds, turn the zucchini on the opposite side and start cutting from the other side until you reach the seeds again. The seed medium can be used in a vegetable soup.

Put the strips of pumpkin in the bowl in which the salad is prepared. Sprinkle marinated onions and olive slices over the pumpkin.

To prepare the vinaigrette, finely chop a piece of red pepper and then place in a bowl.

The basil and marjoram (or thyme) leaves are finely chopped and placed over the peppers. Add the grated peel and juice of half a lemon, then pour in the olive oil, salt and pepper and mix well.

Before serving, pour the vinaigrette over the pumpkin salad, stirring gently to cover the pumpkin strips. Add salt and pepper if needed. Serve immediately, garnished with greens, plain or as desired with fish, chicken, grill, cheese, etc.


Raw pumpkin salad with garlic and lemon sauce

In the hot season, pumpkins are among the most popular fresh vegetables, in addition to the most popular combinations for salads - tomatoes, cucumbers or lettuce. And as it would be a shame to taste sweet zucchini only in the cooked version (bread, for example), we recommend you try a new, simple and delicious recipe: raw pumpkin salad with garlic. If it already sounds good, add a lemon sauce, easy to make and we already have a feeling that it will be your favorite salad this summer!


1 & # 8211 2 zucchini, 1 & # 8211 2 zucchini, 1 & # 8211 2 cloves garlic, 2 tablespoons mayonnaise, 3 & # 8211 4 tablespoons Greek yogurt, 1 bunch green dill (for salad), toast , pumpkin seeds, cinnamon, salt, green asparagus, butter, lemon, salt and pepper (for serving)

Wash the pumpkins well and put them on the large grater. We put them in a deep non-stick pan, sprinkle them with salt and a little baking soda and let them boil, under the lid, over low heat until they penetrate easily and leave their juice in the pan. Do not boil too much, 5 minutes maximum, so as not to turn into puree. Transfer the pumpkin zest to a sieve and drain until cool.

Then, mix, to taste, with mayonnaise and yogurt, adding a little of each until we reach the optimal taste. Finally add 1 & # 8211 2 cloves of garlic, grated and chopped green dill.

For serving, prepare the green asparagus in the classic way, ie boil it for 5 minutes in water with a little butter, lemon juice, salt and pepper and take it out in cold water with ice.

The cleaned pumpkin seeds are moistened with a little water, mixed with cinnamon and salt and spread in a tray. Bake for 10 minutes at 180 degrees.

Pumpkin salad is served with slices of toast, decorated with cinnamon-flavored seeds, along with green asparagus. Another way to prepare this pumpkin salad recipe is by boiling the peeled pumpkin with the seeds, then straining it and mixing it, after cooling, with yogurt and mayonnaise.


Eggplant salad with pumpkin

I knew from the beginning that this eggplant salad with zucchini was to our liking and I keep repeating it, especially in summer, during the eggplant and zucchini season.

I saw such a jump for the first time on my soulmate website bucataraș.ro.

I don't know who posted it for the first time, because many chefs prepared it later, but I know that I loved the combination and only now have I tried it.

Of course, I adapted the taste to our preferences.

I also added about 3 cloves of garlic, because they match perfectly in this combination.

I add a clove of garlic to the classic eggplant salad, I add it to the mayonnaise, mashed well with salt.

What is certain is that it turned out very good, even if I fasted it, it tastes a little lighter than the classic eggplant salad and it is much lighter for the body.


Video: ΚΟΛΟΚΎΘΑ. ΚΑΛΛΙΈΡΓΕΙΑ ΜΕ 2 ΚΟΡΜΟΎΣ.