Raw Food Salad

Ingredients

• 1 small pineapple
• 4 tbsp orange liqueur
• 300 g zucchini
• Salt
• 100 g walnut halves
• 500 g carrot bundle
• 1 bunch spring onions
• 3 stalks celery (with green)
• 125 g salad mayonnaise
• 125 g crème fraîche
• 1 tbsp medium hot mustard
• Salt
• Pepper

Instructions

1. 1.

   Peel the pineapple, remove the hard core. Cut the flesh into small cubes, drizzle with orange liqueur in a bowl and let steep for 15 minutes.

2. 2.

   Wash the zucchini, first cut lengthwise into strips, then crosswise into matchstick‑sized sticks. Place in a sieve, sprinkle with salt, and let sit for 10 minutes to draw out water. Set aside 5 walnut halves for garnish; roughly chop the remaining nuts.

3. 3.

   For the dressing whisk mayonnaise with crème fraîche and mustard, seasoning well with salt and pepper. Peel and grate the carrot bundle coarsely. Wash and trim spring onions, slicing them diagonally into fine rings. Cut celery stalks into thin slices (reserve some green for decoration). Fold carrot shreds, onion rings, and celery into the dressing.

4. 4.

   Squeeze excess water from zucchini, mix with pineapple cubes and chopped walnuts into the salad, cover, and let rest for 2 hours. Garnish with celery greens and remaining walnut halves.