Salad plate
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
1
- 1 egg (size M)
- 150 g Cucumber
- 200 g red pepper
- 200 g Carrots
- 150 g Kohlrabi
- 25 g Radish sprouts
- 50 g Deep-sea crab meat
- 2 (20 g) Cornichons
- 1 TEASPOON Tomato paste
- 7-10 Tbsp Cress
- 2 TABLESPOONS sour cream (10 % )
- 50 g Skimmed milk yoghurt
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
Directions
- 1
Boil egg in boiling water for about 10 minutes until hard. Clean and wash cucumber and paprika. Peel and wash carrots and kohlrabi. Cut cucumber, paprika and carrots into longish sticks, kohlrabi into slices. Wash and drain sprouts and crabs. Cut the gherkins into slices. Drain egg, chill and peel.
- 2
Cut in half and garnish each half with tomato paste, some cress, gherkins or a crab. Stir sour cream and yoghurt until smooth. Cut cress leaves from the stalks and stir into the cream. Season with salt, pepper and paprika. Arrange vegetables, egg halves and dip on a plate. Sprinkle with the remaining crabs and sprouts
Nutrition Facts
KCAL
370 kcal
370 kcal
CARBS
27 g
27 g
FATS
15 g
15 g
PROTEINS
27 g
27 g
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