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Salad
Coconut Zucchini Noodle Salad
Duration
20 min
Servings
For 4 People
Difficulty
medium
Ingredients
Servings:
4
- 2 piece medium zucchini
- 1 piece lemon (for juice)
- 0.5 bunch fresh mint
- 5 piece cherry tomatoes
- 150 gram lor cheese
- 30 gram pumpkin seeds
- 1 dessert spoon nigella seeds
- 3 tablespoon extra virgin olive oil
- 0.5 teaspoon sea salt
- 0.3 teaspoon freshly ground black pepper
- 1 tablespoon pomegranate molasses
Step-by-Step Preparation
Speed:1x
1
**Preparation Phase:** First, start by preparing all your ingredients. Wash the zucchinis and fresh mint thoroughly under cold water. Wash the cherry tomatoes, cut them in half, and set them aside. Prepare your lemon for squeezing.
2
**Making Zucchini Noodles:** Without peeling the washed zucchinis, prepare them into long and thin noodle shapes using a spiralizer or a julienne peeler. Place the zucchini noodles you prepared into a large and deep mixing bowl. You can prevent the salad from becoming watery by gently absorbing the excess water released by the zucchinis using paper towels.
3
**Roasting the Seeds (Chef's Special Touch):** Heat a small pan over medium heat. Add the pumpkin seeds to the pan and roast them lightly for 3-4 minutes while stirring constantly. Remove them from the heat when the seeds begin to change color slightly and release a pleasant aroma, and spread them on a flat plate to cool. This process will deepen the flavor of the pumpkin seeds and enhance their crunchy texture.
4
**Combining the Ingredients:** Add the cherry tomatoes you cut in half and the finely chopped fresh mint onto the zucchini noodles in the large mixing bowl. Then, add the curd cheese and approximately 1/2 of the roasted pumpkin seeds to this mixture.
5
**Sauce Preparation and Mixing:** In a separate bowl, bring together the freshly squeezed lemon juice, extra virgin olive oil, sea salt, freshly ground black pepper, and pomegranate molasses, whisking well to obtain a homogeneous sauce. Drizzle this delicious sauce you prepared over all the salad ingredients in the mixing bowl. Gently and homogeneously mix the ingredients with the sauce to ensure it penetrates everywhere.
6
**Serving:** Immediately transfer your prepared Pomegranate Zucchini Noodle Salad to serving plates. Sprinkle the remaining roasted pumpkin seeds on top and, if desired, drizzle a little more freshly ground black pepper to complete the flavor and presentation of your salad. This salad is most delicious when served cold.
Chef's Tips
- After preparing the zucchini noodles, you can lightly salt them and let them sit for 5 minutes to release their water, then squeeze them well to achieve a firmer consistency.
- It is important to consume this salad immediately after preparation to preserve its freshness and crunchy texture.
- You can try different aromas and add a new dimension to your salad by using fresh basil or dill instead of mint.
Alternative & Optional Ingredients
- You can achieve a different flavor and texture by using low-fat strained cheese, ricotta cheese, or low-fat feta cheese cut into small cubes instead of curd cheese.
- You can add carrots or red cabbage grated into thin strips to provide color and additional nutritional value to the zucchini noodles.
- For a vegan version, you can consider using grated vegan parmesan or nutritional yeast instead of curd cheese.
Gourmet Recommendations
- When serving your salad, you can offer a visual feast by sprinkling a few edible fresh flowers (for example, pansy or nasturtium petals) on top, taking your plate presentation to a professional level.
- If you are looking for a richer aroma, you can create a different flavor layer by sprinkling a very small amount of smoked paprika or sumac over roasted pumpkin seeds before serving.
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Nutrition Facts
Per Serving
Calories209 kcal
Protein10 g
Carbohydrates11 g
Fat15 g
Fiber 3 g
Sugar 7 g
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