Summer Salad with Potatoes and Zucchini
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 2 hrs 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g oat cheese (oat feta cheese)
- 4 medium potato (s), waxy
- 2 bell pepper (s)
- 2 zucchini
- 100 g lentils
- 150 g tomato (s)
- 50 g sprouts
- 3 tablespoon walnut oil
- 1 tablespoon balsamic vinegar, lighter
- 1 tablespoon lemon juice
- lots pepper
- little salt
- 1 teaspoon oregano
- 1 tablespoon mint, dried, fresh
Print Recipe
Pin Recipe Instructions
- Cook the potatoes in salted water with the skin on (10-15 minutes depending on size). Prepare the lentils according to the instructions on the package.
- Cut a zucchini, feta cheese and peppers into cubes. Grate the second zucchini into wide strips. Quarter the tomatoes and mix everything with the sprouts in a bowl. If necessary, add more vegetables, according to taste. Finally add the cooled and diced potatoes and lentils.
- Mix the vinegar, oil and spices as desired and pour over the salad.
- Tip: The salad can certainly be varied further and a delicious baguette should also go perfectly with it.
- Note: I like to let my salads steep before I serve them. The salad easily stays fresh in the fridge for a few days and makes me feel full when I`m on the go. I always make salads that I can take to the office, so one of these came out of it.
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