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Carrot and cucumber salad

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Ingredients for 4 servings:

  • 4 carrots
  • 1 cucumber(s)
  • olive oil
  • Vinegar (fruit)
  • lemon juice
  • salt and pepper
  • 300 g cream cheese, grainy
  • 2 tbsp honey
  • Parsley, chopped
  • Chives, cut into rolls

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Total time approx. 35 minutes

fresh raw vegetables with a hint of honey

Coarsely grate the cucumber and carrot. Sprinkle with salt and let stand for about 15 minutes. Drain the water. Then lightly season with olive oil, fruit vinegar, a little lemon juice, salt, and pepper. Blend the cream cheese with honey until smooth, stir in the chopped herbs, and season with lemon juice, fruit vinegar, salt, and pepper. Either stir the cream cheese mixture into the salad or arrange the vegetables on a plate and then top with the cream cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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