John Myers
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Salad: Colorfully Mixed and Delicious
The perfect salad: colorfully mixed and delicious recipe with a picture and simple step-by-step instructions.
Cucumber and apple salad
- Cucumber
- 1 piece Apple sweet
- 1 piece Fresh dill
- 1 piece Linseed oil
- 1 piece Apple cider vinegar naturally cloudy
- 1 piece Salt and pepper
- 1 piece Vegetable broth to season
- ***************************
- Different lettuce leaves
- Skinned peppers
Dip to Budwig
- 125 g Lowfat quark
- 30 ml Linseed oil
- 40 ml Fresh whole milk
- Herbs of your choice
- Turmeric
First the cucumber and apple salad
- The cucumber is only washed off, not peeled and the seeds can stay in organic cucumbers. Wash the apples, cut in half, quarter and only cut out the flower and stem area, I leave the seeds in. Cut both into small cubes and place in a bowl. Season to taste with the spices and finally add the finely chopped dill and let it steep a little.
- Sort out the lettuce leaves, wash and spin dry, either in the salad spinner or in the kitchen towel (it’s just faster)
- Scald the peppers with boiling water and remove the skin, but you can also use a vegetable peeler. Cut the peppers into large pieces, quarter or eighth lengthways if necessary, then briefly simmer on both sides in hot coconut oil “mild” (in a glass from the health food store) and let cool again on a kitchen towel.
To the dip
- Mix the ingredients together and stir well, the oil must emulsify well with the milk and quark, there should be no oil on the edge of the container, then it is properly mixed. Season with salt & pepper and turmeric and stir in the herbs, everything should be able to steep for a good 20 minutes. Then stir well again and add to the salad and enjoy.
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