| Type | Per person |
|---|---|
| Energy | 104 kcal |
| Fat | 7 gr |
| of which saturated | 1 gr |
| Carbohydrates | 4 gr |
| of which sugars | 3 gr |
| Fibres | 3 gr |
| Protein | 5 gr |
| Salt | 0.41 gr |
Summer herb salad
Main course
2 persons
10 - 20 min
With seasonal products
180gr vegetables p.p.
Ingredients
2 persons
| 1 bowl of daikoncress or stronger |
| 75g spinach |
| 1/3 cucumber |
| 1 bunch of radish |
| basil |
| celery |
| bag of rocket (approx. 40g) |
| lovage |
| 1 tablespoon pesto |
| vinegar |
| chives |
Preparation
1. Top the herbs with rocket lettuce and spinach to make a generous portion of vegetables.
2. Wash the herbs, arugula and spinach.
3. Remove the stalks from the spinach. Shake everything as dry as possible.
4. Tear large pieces a little smaller and cut the chives small.
5. Clean and slice the radishes.
6. Wash the piece of cucumber and grate it coarsely.
7. Mix the vegetables with the herbs.
8. Whisk the pesto with some vinegar into a dressing and mix it lightly into the salad just before eating.
Menu suggestion: Delicious with a pork chop and mashed potatoes.
Source: Nutrition Centre.
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Nutritional values
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