Zucchini-Mozzarella Salad with Raspberry Dressing

Ingredients

• 1 Red Onion
• 0.5 head of lettuce
• 400 g zucchini (2 young zucchinis)
• 1 ball mozzarella (125 g)
• 350 g Raspberries
• 50 g walnut kernels
• 50 g sunflower seeds
• 4 sprigs Parsley
• 2 tbsp raspberry vinegar
• 1 tbsp sherry vinegar
• 5 tbsp olive oil
• 1 tsp Honey
• Salt
• Pepper
• Cayenne pepper

Instructions

1. 1.

   Peel the onion, halve it and slice into thin strips. Clean, wash, dry and shred the lettuce into fine strips. Wash the zucchini and cut into thin slices. Slice the mozzarella into thin rounds. Rinse the raspberries, drain well and set aside 150 g for the dressing.

2. 2.

   Coarsely chop the walnuts and toast them with sunflower seeds in a hot pan without oil over medium heat for 3 minutes. Wash, dry and chop the parsley.

3. 3.

   Blend the reserved raspberries with both vinegars, olive oil, honey, salt and pepper to make the dressing.

4. 4.

   Arrange the prepared salad and onion strips with zucchini and mozzarella slices on a platter. Sprinkle with remaining raspberries, nut mixture and parsley. Season the salad with a pinch of salt, pepper and cayenne pepper and drizzle with some raspberry dressing. Serve the remaining dressing in a small bowl separately.