Mixed salad with apple, grapes and kiwi berries

Ingredients for 4 servings:

• 150 g herb cream cheese
• 2 garlic cloves
• 2 small organic lemons
• 1 small chili
• 2 cm ginger
• 2 cm turmeric
• 1 tbsp sweet chili sauce
• 2 tbsp apple juice
• 3 tbsp sesame oil, toasted
• 150 g iceberg lettuce
• 30 g arugula
• 30 g spinach
• 125 g grapes, dark
• 1 apple, sour
• 2 handfuls of nuts, mixed
• 10 kiwi berries or 1 kiwi, diced

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 40 minutes

Crispy salad with cream cheese dressing

Place the cream cheese in a small bowl. Dice the chili and 1 garlic clove into small cubes and add to the cream cheese. Peel the ginger and turmeric and grate them. Wash one lemon in hot water, zest, and then juice it. Halve and juice the second lemon; set the other half aside. Halve the chili and finely dice it. Add one half to the mixture. Add the apple juice, sesame oil, and chili sauce and stir vigorously until a smooth sauce forms. Then refrigerate. Toast the nut mixture in a non-stick pan and set aside. Cut the iceberg lettuce into strips, roughly chop the spinach and arugula, wash, spin dry, and place in a bowl. Peel the second garlic clove, finely dice it, and mix in. Peel the apple, cut it into eighths, remove the core, and slice crosswise. Squeeze half the lemon and drizzle it over the apple to prevent it from browning. Halve the grapes and kiwi berries. Add everything to the salad, mix, and drizzle with the dressing. Now scatter the nut mixture over the salad. It serves 4 as an appetizer, or 2 as a side dish to grilled food.