Vegan Zucchini Salad for Flow Festival
recipe

This refreshing and delicious salad is a perfect addition to the vibe of the Flow Festival. It's packed with flavor and color, making it ideal for a vegan diet.
Preparation Time: 20 minutes
Serving Size: 4 servings

Ingredients:

- 2 medium zucchinis
- 1 red bell pepper
- 1 yellow bell pepper
- 1 avocado
- 200 g cherry tomatoes
- 100 g arugula
- 50 g pine nuts
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste

Instructions:

1. Rinse the zucchinis and slice them into thin rounds.
2. Sauté the zucchini slices in hot olive oil for about 5 minutes until they are tender and slightly browned.
3. Dice the red and yellow bell peppers and slice the avocado.
4. Halve the cherry tomatoes.
5. In a large bowl, combine the zucchini, bell peppers, avocado, cherry tomatoes, and arugula.
6. Make the dressing by mixing olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the salad and gently toss to combine.
7. Toast the pine nuts in a dry pan for a few minutes until golden brown. Sprinkle the toasted pine nuts on top of the salad before serving.
Nutritional Information (per serving):
- Energy: 250 kcal
- Protein: 6 g
- Carbohydrates: 15 g
- Fat: 20 g
- Fiber: 5 g

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