Carrot-Zucchini Salad with Blueberries

Ingredients

• 20 g Parsley (1 bunch)
• 20 g basil (1 bunch)
• 2 small garlic cloves
• 75 g capers (5 tbsp; drained, from jar)
• 2 tbsp lemon juice
• 1 tbsp White Wine Vinegar
• 7 g mustard (1 tsp)
• 1 tsp apple syrup
• 2 tbsp olive oil
• 3 tbsp vegetable broth
• Salt
• Pepper
• 500 g young colorful carrots (1 bunch; orange, yellow, purple)
• 300 g small zucchini (2 small zucchinis)
• 300 g small cucumber (1 small cucumber)
• 200 g Blueberries

Instructions

1. 1.

   Wash and dry parsley and basil, remove leaves from stems, set aside a few, finely chop the rest. Peel and mince garlic.

2. 2.

   Blend herbs with garlic, 1 tbsp capers (without stems), lemon juice, vinegar, mustard, apple syrup, oil, and broth using an immersion blender. Season with salt and pepper.

3. 3.

   Clean and wash carrots. Slice orange carrots into thin ribbons with a vegetable peeler; cut the colorful carrots lengthwise in half or quarters.

4. 4.

   Peel and wash zucchini and cucumber, slice them lengthwise into thin strips with a vegetable peeler. Wash blueberries and pat dry.

5. 5.

   Arrange carrot and cucumber strips on a plate, roll zucchini slices as desired and place decoratively between them. Sprinkle everything with blueberries, remaining capers, and parsley leaves. Drizzle the dressing over the salad.