Vegetable salad with orange dressing

Cooking time: 15 min
Servings: 8
Calories: 299.2 kcal
Fats: 22.1
Proteins: 6.6
Carbohydrates: 18.9
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Description

A multi-colored salad with a bright taste of an unusual dressing will become a frequent guest on your table. Let's reveal a secret: the dressing can be stored in the refrigerator for 3 days.

Cooking

Step 1

Boil corn in salted boiling water until tender, 10 minutes. Drain in a colander and chill.

Step 2

Peel the carrots and cut into thin strips.

Step 3

Peel sweet pepper from seeds and partitions, cut into strips.

Step 4

Cut the avocado in half, remove the pit, peel and cut into cubes.

Step 5

Separate the basil leaves and place in a blender. Add mustard, vinegar, honey and olive oil.

Step 6

Pour in the orange juice and beat well, salt and pepper the dressing.

Step 7

Mix corn, pepper and avocado in a bowl. Drizzle with dressing and sprinkle with seeds before serving.

Ingredients

150 g lettuce or other salad
2 medium carrots
1 cup frozen corn
2 multi-colored sweet peppers
2 avocados
1/2 cup sunflower seeds
2 bunches of basil
150 ml freshly squeezed orange juice
2 tbsp. l. mustard
4 Art. l. olive oil
2 tbsp. l. apple cider vinegar
2 st. l. Teddy bear
salt
freshly ground black pepper

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