RECIPES
Vegetable spaghetti salad
Carrot, courgette and beetroot in ribbons, with Capresse cashew spread. No oven, no cooking.
- Method
- 15 min
- servings
- 2
Ingredients
- 80 g carrot ribbons
- 80 g courgette ribbons
- 80 g beetroot ribbons
- 2 tbsp Vívet Capresse cashew spread
- Basil leaves to taste
- 1 tbsp pitted black olives
- 1 tbsp lemon juice
Method
- Wash the vegetables and make the ribbons with a peeler or a spiraliser. Set aside.
- Roughly chop the olives and pick the basil leaves.
- Put everything in a bowl with the Capresse spread, toss and serve.
