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
Avocado oil, 2 tablespoons
Lemon juice, 2 tablespoons
Modena Balsamic Vinegar, 1 tablespoon
To Sprinkle Over
Pecans, 30 g
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.