Vegetable Salad with Roasted Pecans

Easy and simple vegan vegetable salad with the addition of roasted pecans in a pan - a delicious salad addition to the main course

  • StartersType
  • EasyDifficulty
  • 10 minPrep. Time
  • 4Serving/Unit


The Vegetables
Tomato, 1 medium unit
Cucumber, 1 medium unit
Yellow pepper, 1 medium unit
Carrot, 1 medium unit
Red cabbage, 50 g
Parsley, 5 small stems
leaves only
The Sauce
Avocado oil, 2 tablespoons
Lemon juice, 2 tablespoons
Modena Balsamic Vinegar, 1 tablespoon
To Sprinkle Over
Pecans, 30 g
natural and peeled


1. Cut the tomato, cucumber and pepper into cubes, grate the carrot and cut the cabbage into strips.
2. Gently mix all the vegetables (include the parsley) together with the avocado oil, lemon juice and balsamic vinegar in a bowl.
3. In a clean pan, roast the pecans for about 5-10 minutes, stirring occasionally (be careful not to burn them).
4. Sprinkle the pecans over the salad (right before serving).
5. Bon appetite (:

The preparation method includes roasting. You can add any vegetable you like and season as you like too.

Nutritional Values Serving/Unit 100 Grams
Calories 136 cal 83 cal
Proteins 2 g 1 g
Carbohydrates 10 g 6 g
Fat 11 g 7 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Vegetable Salad with Roasted Pecans
Roasted pecans are great with a vegetable salad