Pumpkin and Carrot Salad with Pumpkin Seeds
Recipe for a light and very healthy salad. Making this salad is quick and easy. It will be a great addition to meat, especially fatty pork or beef. This is because pumpkin contains a rare vitamin T, which helps speed up metabolic processes in the body. This promotes the digestion of heavy food and prevents obesity.
Pumpkin
1.5 lbs
Carrots
2 large
Olive Oil
2 tbsp (or sunflower oil)
Salt
White Pepper
Pumpkin Seeds
Pumpkin and Carrot Salad with Pumpkin Seeds is very easy to make. Peel the carrots and pumpkin, remove the pumpkin seeds. Thoroughly wash the pumpkin seeds and dry them with paper towels. Preheat the oven to 100 degrees Fahrenheit. Line a baking sheet with parchment paper and spread the seeds in a single layer. Place in the oven for 30 minutes. Let cool and peel.
You can skip all of this and simply buy ready-to-use pumpkin seeds at the store.
Grate the carrots and pumpkin using a coarse grater, mix, season with salt, pepper, and vegetable oil. Sprinkle pumpkin seeds on top. Pumpkin and Carrot Salad with Pumpkin Seeds is ready!
© Наталья Лиханова
(4/5)
