Carrot-celery raw vegetables with apple, raisins and hazelnut leaves
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 1/2 Head iceberg lettuce (approx. 350 g)
- 375 g Carrots
- 375 g Celeriac
- 2 (approx. 300 g) small sour apples
- 7-10 Tbsp Juice and grated rind
- 2 1/2 (100 g each) Mug of whole milk yoghurt
- 3-4 Tbsp liquid honey
- 50 g dried gooseberries (health food store)
- 30 g Hazelnut flakes
Directions
- 1
Clean the iceberg lettuce, cut roughly into strips, wash and drain. Clean, wash and slice carrots and celery. Wash and halve apples, remove core and cut the halves into slices. Sprinkle with two tablespoons of lemon juice. Mix the salad ingredients and divide into four plates. For the sauce mix yoghurt, remaining lemon juice and zest, honey and gooseberries. Spread 2/3 over the salad and sprinkle with hazelnut leaves. The rest of the sauce extra is enough
- 2
Protein: 7,49 g
- 3
Carbohydrates: 41,07 g
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