Zucchini salad with cashew nuts

Preparation time: cca. 30 minutes (plus toasting time)
Per portion cca. 315 kcal / 1323 kJ
9 g P, 24 g F, 16 g CH


  • 4 zucchini, cca. 800 g
  • salt
  • pepper
  • 10 tbsp olive oil
  • 4 tomatoes
  • 2 spring onions
  • bunch of thyme
  • 100 g cashew nuts
  • 1 radicchio
  • 4 tbsp balsamic vinegar


  1. Trim, wash and dry the zucchini, then cut into slices. Add salt and pepper to taste. Sauté briefly in 3 tablespoons of hot oil in a pan. Remove from the pan and drain on kitchen paper.
  2. Wash the tomatoes and cut out the stalks. Pour over boiling water, then skin, remove the seeds and chop the flesh. Trim, wash and dry the spring onions, then slice into rings. Wash and dry the thyme and pluck off the leaves. Reserve some for decoration and chop the rest.
  3. Dry fry the cashew nuts in a pan. Wash, trim and spin dry the radicchio leaves, then place them on plates. Put the zucchine slices, diced tomatoes and spring onions on top.
  4. Prepare a dressing from the thyme, the rest of the olive oil, the balsamic vinegar, salt and pepper, and pour over the salad. Sprinkle over the cashew nuts. Decorate with the rest of thyme leaves and serve with garlic bread.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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