Raw vegetables with chives-yoghurt sauce

Name: Raw vegetables with chives-yoghurt sauce
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 200 g Celery; 2 (approx. 200 g) Carrots; 7-10 Tbsp salt, white pepper; 1-2 TEASPOONS Lemon juice; 1/2 TEASPOON liquid honey; 1 TEASPOON Oil (e.g. safflower oil); 2 Pineapple Rings (Tin); 1 medium-sized apple; 3-4 Stem(s) Chives; 150 g Whole milk yoghurt; 4 green salad leaves

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

200 g Celery
2 (approx. 200 g) Carrots
7-10 Tbsp salt, white pepper
1-2 TEASPOONS Lemon juice
1/2 TEASPOON liquid honey
1 TEASPOON Oil (e.g. safflower oil)
2 Pineapple Rings (Tin)
1 medium-sized apple
3-4 Stem(s) Chives
150 g Whole milk yoghurt
4 green salad leaves

Directions

1
Clean or peel and wash the vegetables. Cut celery into slices. If necessary, cover and steam in a little salt water for about 1 minute. Drain
2
Mix lemon juice and honey and add oil. Cut pineapple rings into pieces. Grate the carrots. Wash apple, quarter, core and cut into slices. Mix the prepared salad ingredients and the marinade
3
Wash the chives and cut into fine rolls. Mix with yoghurt. Season sauce with salt and pepper
4
Wash the salad, shake dry, pluck a little smaller. Arrange the raw vegetables on top. Pour chives-yoghurt sauce over it. Goes well with wholemeal bread
5
The daily requirement for folic acid is 150 µg. So you can already cover 1/3 with this dish. The vitamin is important for blood formation and cell division (especially during pregnancy!)