| Type | Per person |
|---|---|
| Energy | 155 kcal |
| Fat | 1 gr |
| of which saturated | 0 gr |
| Carbohydrates | 29 gr |
| of which sugars | 28 gr |
| Fibres | 5 gr |
| Protein | 4 gr |
| Salt | 0.06 gr |
Carrot salad with mango and orange
Side dish
2 persons
10 - 20 min
With seasonal products
75gr vegetables p.p. & 195gr fruit p.p.
Ingredients
2 persons
| 150 g carrots |
| 1 orange |
| pepper |
| 2 tablespoons low-fat cottage cheese |
| 2 tablespoons orange-flavoured spring water |
| 1 mango |
Preparation
1. Wash the carrots, scrape them if necessary and cut a slice from the bottom and top.
2. Coarsely grate the carrot and spoon into a bowl.
2. Peel the mango, remove the stone and cut the fruit into cubes.
3. Peel the orange with a sharp knife like an apple. Cut the segments between the skins.
4. Spoon the orange segments with the mango through the carrot.
5. Make a sauce with the spring water, cottage cheese and freshly ground pepper. Serve the sauce separately. Enjoy!
Menu suggestion: This salad is also delicious with lunch or on wholemeal bread.
Variation tip: Want some extra bite? Serve the salad with (or on) a slice of wholemeal bread or spoon 2-3 tablespoons of mixed nuts through it. That will give you just a little extra energy. Do you have a lactose allergy? Then replace the cottage cheese with lactose-free yoghurt.
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Nutritional values
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