Cucumber and arugula salad

Ingredients for 4 servings:

• ½ m.-sized cucumber(s), approx. 200 g
• 80 g arugula
• 2 large beef tomatoes, 150 – 180 g each
• 3 shallots, finely diced
• ½ m.-large kohlrabi, approx. 200 g
• 50 ml apple cider vinegar, 5% acid
• 100 ml tomato juice
• 30 ml walnut oil or olive oil
• 1 tbsp honey, spicy
• 1 tsp, leveled celery salt, alternatively table salt
• 1 tsp, levelled white pepper, finely ground
• 1 pinch(s) chili flakes, dried, without seeds
• 1 bunch dill, finely chopped

Instructions

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

with a delicious tomato juice dressing

Wash the salad ingredients and pat dry. Coarsely grate the cucumber and kohlrabi. Finely dice the shallots. Roll the arugula slightly between the palms of your hands and also cut it into thin strips. Place all ingredients in a bowl and set aside, covered. For the dressing, place all ingredients except the dill in a blender and blend with a hand blender or mixer until the sauce is smooth. Wash the dill, pat dry, remove the stems, finely chop, and stir into the dressing. To serve, pour the salad dressing into a jug. Before mixing the salad ingredients, discard any juices, and then arrange the salad in a bowl. The cucumber and arugula salad is now ready to serve.