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Spring salad with carrots, cucumber, kohlrabi, apple and sprouts

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Ingredients for 4 servings:

  • 6 tbsp Balsamic vinegar, light or dark
  • 2 tbsp maple syrup
  • 3 tbsp sunflower oil
  • 4 tbsp pumpkin seeds, as desired
  • 2 large carrots
  • 1 large kohlrabi
  • 1 ½ cucumber(s)
  • 2 m.-sized apples
  • 250 g cottage cheese
  • 60 g sprouts, e.g. mung beans, radishes, etc.
  • some salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

light and very refreshing salad

For the dressing, combine the balsamic vinegar, sunflower oil, and maple syrup in a bowl, season with salt and pepper. Roast the pumpkin seeds in a dry pan until fragrant. Wash and trim the vegetables, and slice them thinly using a mandoline. Core and dice the apples. Mix the vegetables, apples, sprouts, and cottage cheese together, drizzle with the dressing, and sprinkle with the pumpkin seeds. Serve immediately. This dish goes well with fresh whole-grain bread and a light white wine.

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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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