What to cook during Lent? Many housewives are thinking about this issue. I propose a good recipe for a lean pumpkin dish - salad.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Fasting is a great time for a vegetable meal. Everyone treats fasting differently, but avoiding meat and fatty foods has a positive effect on health. This factor has long been proven by scientists and doctors. Therefore, both believers and non-religious laity can observe the fast. After all, refusing meat does not mean that you need to starve for a long time. On the contrary, you should pay attention to vitamins and minerals that are found in vegetables. From a huge selection of vegetables, one of the useful ones is a sunny, bright and colorful pumpkin.
It is a winter vegetable that can be stored perfectly during the winter without losing its beneficial properties. It has a pleasant aroma and sweetish taste. Among other things, this is a real storehouse of nutrients. When choosing it, you need to remember that not all pumpkin fruits are equally good. A medium-sized round vegetable is considered the best. Pumpkin is eaten in different ways. Depending on the recipe, you can bake, sauté, or boil. A lot of tasty and healthy dishes are prepared from it, incl. and lean salads. We will talk about him today.
- Caloric content per 100 g - 35 kcal.
- Servings - 2
- Cooking time - 15 minutes
Ingredients:
- Pumpkin - 200 g
- Apple - 1 pc.
- Raisins - 50 g
- Walnuts - 50 g
- Coconut flakes - 1 tablespoon
- Vegetable oil - for dressing
- Salt - pinch or to taste
How to prepare lean pumpkin salad step by step:
1. Wash the raisins, put them in a deep bowl and cover them with hot water. Leave it on for 10 minutes to steam. Then overturn on a sieve so that the water is glass, wring out with your hands and blot dry with a paper towel.
2. Peel the pumpkin, remove the seeds and cut off the fibers. Use a sharp knife to cut it into thin long strips. You can also use a Korean carrot grater. It also produces beautiful thin long straws.
3. Wash the apple, remove the core and pat dry. Cut it into thin strips just like a pumpkin. I do not peel the rind, but you can cut it off if you like. However, remember that the skin contains many vitamins.
4. Crack the walnuts from the shell with a nutcracker. Lightly fry the kernels in a clean, dry skillet. Make sure that they do not burn, because nuts are fried very quickly.
5. Place all products in a salad bowl, season with a pinch of salt and vegetable oil. You can not add salt here, because the salad is slightly sweet due to the sweetness of pumpkin, apples and raisins.
6. Stir the ingredients well to distribute them evenly.
7. Serve the prepared salad to the table immediately after cooking. If you serve it later, sprinkle the apples with lemon juice, otherwise they will darken, which will spoil the appearance of the food.
See also the video recipe on how to make a vegetarian pumpkin salad with beans.
