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Courgette and Carrot Salad with Beet Hummus
Courgette and Carrot Salad with Beet Hummus

Courgette and Carrot Salad with Beet Hummus

w / mushrooms and tahini

Salads don't have to be the classic tomato and lettuce, innovate and get inspired by colorful and nutritious recipes. Get out of your comfort zone and risk unlikely mixtures that will make your meals full of charm, flavor and nutrition. To complete the meal we add, among many other fresh ingredients, chickpeas, which are the legumes that provide the basis for the hummus recipe. Important source of vegetable protein and rich in several nutrients and minerals that play vital functions in our body.


20 min

756 kcal

2 doses

Median

Sesame Tahini is currently unavailable.

Ingredients

You will also need:

The following ingredients will not be added to your grocery list.

to taste

Water (optional)

to taste

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

756 kcal

3,161 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

1st and 3rd Days of the Detox Easy Plan - lunch. To make the daily dose of the salad, use half the amount of each ingredient (only if you are doing the detox easy plan).

01

Wash the vegetables you are going to use (8 carrots, 20 cherry tomatoes, 1 leek stalk and 1 courgette). With the carrot peeler, slice the carrots into strips, cut the cherry tomatoes in 4 equal parts and finely cut the leek (use only the stalk - white part).

02

Apart from spiraling the courgette with the skin using a proper device, or if you don't have it, you can use a potato peeler.

03

To make the salad, make a bed of carrots and courgette. Arrange the remaining ingredients to taste (6 sliced mushrooms and seeds) and it is ready to serve.

For the Beet Humus:

01

Wash the beets well and cut a slice for the blender or food processor cup. Add the cooked chickpeas, together with the garlic clove, the tahini, the squeezed juice of 1 lemon, the oil and the spices (salt and cumin).

02

Grind all the ingredients to a smooth and creamy puree.

03

After well ground, adjust the seasoning and add a little water (optional) if it doesn't have the desired consistency.

04

It is ready to serve or store in the refrigerator to eat later with the mix of vegetable sticks.

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