Carrot And Fruit Salad, Recipe With Photo

Ingredients

Carrots: 4 pcs;

Butter: 1 tsp;

Apple: 1 pc;

Lemon: 0.25 pcs;

Pomegranate: 0.25 pcs;

Walnuts: 30 grams;

Dried apricots: 10 pcs;

Prunes: 10 pcs;

Yogurt: 12 tbsp;

• 80 kcal
• 20 minutes.
• 20 minutes.

Photo of the finished dish

Step by step recipe with photo

Light dietary salad will be just right after long New Year's feasts. For a richer salad, add the banana and season with whipped cream.

1. For cooking, you need carrots, butter (you can replace with fatty homemade sour cream), an apple, pomegranate, dried apricots, prunes, lemon, walnuts.

2. Cut the carrots into thin slices.

3. Simmer carrots with butter over low heat until soft.

4. Pour prunes and dried apricots with boiling water and let it brew for 15 minutes, the dried fruits will steam and increase in volume.

5. Cut dried fruits into cubes.

6. Cut the apple and peel the pomegranate.

7. Remove the zest from a quarter of lemon. Finely chop the pulp.

8. Mix apple, pomegranate, lemon, lemon zest, dried apricots and prunes in a salad bowl.

9. Add cooled carrots and mix well.

10. Serve sprinkled with ground nuts and yoghurt (2 tablespoons per serving).

Enjoy your meal!