in Recipes

Colorful spring salad

updated

Spread the love

Ingredients for 6 servings:

  • 300 g kohlrabi
  • 300 g cucumber(s)
  • 250 g carrot(s)
  • 160 g radishes
  • 1 box of cress
  • 150 g yogurt (1.5% fat)
  • ½ lemon(s), the juice
  • sweetener
  • Salt
  • 1 egg(s), hard-boiled
  • n. B. Lettuce, some leaves of it

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Suitable for diabetics

Peel and wash the kohlrabi and carrots, pat dry, and coarsely grate them. Wash the cucumber and radishes and slice them unpeeled. Wash and chop the cress, and gently mix it with the ingredients. For the marinade, combine yogurt and lemon juice, then season with salt and sweetener and pour over the salad. Wash the lettuce leaves. Line a bowl with them and arrange the salad on top. For garnish, peel the hard-boiled egg, cut it into eighths, and place it on top of the finished salad.

Facebook Comments

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.

Mexican corn muffins

Carrot vegetables