Raw pumpkin salad Vitamin
Composition / ingredients
4
servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Peel all vegetables and fruits: carrots, pumpkin, grapefruit and pears. Then we rub them on a Korean grater (for carrots), except for grapefruit - we divide it into slices and remove the white film.
Mix sour cream with powdered sugar, lemon juice, zest, crushed nuts. Mix everything until the powdered sugar dissolves.
We connect both masses with each other and mix.
That's it, raw pumpkin salad can be served.
Mix sour cream with powdered sugar, lemon juice, zest, crushed nuts. Mix everything until the powdered sugar dissolves.
We connect both masses with each other and mix.
That's it, raw pumpkin salad can be served.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Pear - 42 kcal/100g
- Dried pear - 246 kcal/100g
- Canned pears - 76 kcal/100g
- Grapefruit - 29 kcal/100g
- Pumpkin - 29 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Lemon juice - 16 kcal/100g
- Powdered sugar - 374 kcal/100g
- Lemon zest - 47 kcal/100g
