Raw Red Kuri Squash Salad by @le.renard.et.les.raisins

20 min

4 servings

🎃

0.5

Red kuri squash

🌱

150 g

Tahini

🫗

2 tbsp

Rapeseed oil

🍋

1

Lemon

🍎

1 tbsp

Apple cider vinegar

🍯

0.5 tsp

Agave syrup

🌿

0.5 bunch

Flat-leaf parsley

🌱

Seeds

🧂

Salt

💧

Boiling water

  1. Grate
    • Red kuri squash

    Grate the seeded red kuri squash in a food processor or by hand.

  2. Zest
    • Lemon
    • Tahini

    Zest the lemon and add the zest to the tahini.

  3. Mix
    • Tahini
    • Lemon
    • Rapeseed oil

    Mix the tahini, lemon juice, rapeseed or olive oil, apple cider vinegar, agave syrup, and salt.

  4. Whisk
    • Boiling water

    Loosen the sauce with boiling water and whisk gently to make a creamy sauce.

  5. Mix
    • Red kuri squash

    Mix the grated red kuri squash with the sauce.

  6. Add
    • Flat-leaf parsley
    • Seeds

    Add the flat-leaf parsley and seeds.

Raw Red Kuri Squash Salad by @le.renard.et.les.raisins

20 min

4 servings

🎃

0.5

Red kuri squash

🌱

150 g

Tahini

🫗

2 tbsp

Rapeseed oil

🍋

1

Lemon

🍎

1 tbsp

Apple cider vinegar

🍯

0.5 tsp

Agave syrup

🌿

0.5 bunch

Flat-leaf parsley

🌱

Seeds

🧂

Salt

💧

Boiling water

Preparation Steps

  1. Step 1/6

    Grate the seeded red kuri squash in a food processor or by hand.

    🎃Red kuri squash
    🧀Grater

  2. Step 2/6

    Zest the lemon and add the zest to the tahini.

    🍋Lemon
    🌱Tahini
    🍋Zester

  3. Step 3/6

    Mix the tahini, lemon juice, rapeseed or olive oil, apple cider vinegar, agave syrup, and salt.

    🌱Tahini
    🍋Lemon
    🫗Rapeseed oil
    🍎Apple cider vinegar
    🍯Agave syrup
    🧂Salt
    🥣Mixing bowl

  4. Step 4/6

    Loosen the sauce with boiling water and whisk gently to make a creamy sauce.

    💧Boiling water
    🥣Mixing bowl
    🥄Whisk

  5. Step 5/6

    Mix the grated red kuri squash with the sauce.

    🎃Red kuri squash
    🥣Mixing bowl

  6. Step 6/6

    Add the flat-leaf parsley and seeds.

    🌿Flat-leaf parsley
    🌱Seeds
    🥣Mixing bowl

Composition

Ingredients

Types

Vegetables, Condiments, Seeds, Oil, Fruit, Sweeteners, Herbs, Spices, Liquid

Ingredients

Red kuri squash, Tahini, Rapeseed oil, Lemon, Apple cider vinegar, Agave syrup, Flat-leaf parsley, Seeds, Salt, Boiling water

Notes

Red kuri squash (ideally organic, seeded), Tahini (100% sesame paste), Rapeseed oil (or olive oil), Lemon (organic, zest and juice), Apple cider vinegar (dairy-free), Seeds (of choice), Boiling water (for loosening the sauce)

Allergens

Sesame

Dietetics

Dietary regimen

Egg-Free, Nut-Free, soy-free, Vegetarian, Gluten-Free, Pescatarian

Calories

300 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 15g, Fat: 25g, Fiber: 5g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 120mg, Iron: 2.5mg, Magnesium: 60mg, Potassium: 450mg, Phosphorus: 150mg

Vitamins

Vitamin A: 400µg, Vitamin C: 25mg, Vitamin E: 2mg, Vitamin K: 60µg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

6 steps

Equipments

Utensils

Grater, Zester, Mixing bowl, Whisk

Appliances

Food processor

Type

Type

Type Of Dish

Salad, Side Dish

Occasions

Autumn, Winter

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Crunchy, Creamy

Flavors

Nutty, Tangy, Fresh, Citrusy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

Leftovers : 1-2 days (Store in an airtight container in the refrigerator,Best consumed fresh as the squash may release water over time)