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Pumpkin salad with parsley

Author
Cookinero 12 Nov 2022
17260
Pumpkin salad with parsley

I don’t even know what to write about this salad, probably the fact that it is very, very healthy !! In general, this salad is for adherents of a healthy and proper diet! Pumpkin is desirable to take sweet varieties.

How to cook Pumpkin salad with parsley

Step 1

Pumpkin salad with parsley

Peel the pumpkin, cut into thin strips (using a vegetable peeler). Put on a plate. Wash the lemon, remove the zest, sprinkle the pumpkin, pour over the juice.

Step 2

Pumpkin salad with parsley

Put the parsley, sprinkle with pumpkin seeds. Add salt, pepper to taste. Spray with vegetable oil. Enjoy!

Pumpkin salad with parsley - FAQ About Ingredients, Baking Time and Storage

Yes, butternut squash or acorn squash work well as substitutes. Just peel and slice them thinly as you would the pumpkin for a similar texture.
Store it in an airtight container for up to 2 days. The lemon juice helps preserve freshness, but the pumpkin may soften over time.
Yes, this recipe is vegan as long as you use plant-based oil. Double-check that your pumpkin seeds are also vegan-friendly.
Double or triple the recipe and arrange it on a large platter. Garnish with extra parsley and seeds for a beautiful presentation.
It's best enjoyed fresh, but you can prep the pumpkin strips and lemon juice mixture up to 4 hours in advance. Add the parsley and seeds just before serving.
Toasted sunflower seeds, chopped walnuts, or sliced almonds would all add nice crunch and flavor to this salad.
Add protein like grilled chicken, chickpeas, or crumbled feta cheese to turn it into a satisfying meal.
Fresh lemon juice is best for flavor, but in a pinch you can use bottled - just reduce the quantity slightly as it's more concentrated.
The salad is already fairly low-carb, but you could reduce carbs further by using zucchini ribbons instead of pumpkin.
Freezing isn't recommended as the texture of the pumpkin and parsley will become unpleasantly mushy when thawed.

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