Spring salad with dill and egg marinade

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
5 1
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 1
  • 1 Egg (Gr. M)
  • 50 g cleaned leaf salad (e.g. romaine lettuce)
  • 50 g cleaned tomato
  • 100 g cleaned cucumber
  • 150 g peeled kohlrabi
  • 1 (30 g) peeled onion
  • 1-2 stem(s) fresh or slightly dried dill
  • 1-2 TABLESPOONS Vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sweetener
  • 1 tablespoon (10 g) Oil
  • 60 g Wholemeal baguette

Directions

  1. 1

    Boil the egg hard for about 10 minutes. Then quench, peel and let it cool down

  2. 2

    Wash the salad, shake dry and cut into bite-sized pieces. Wash tomato, cucumber and kohlrabi. Dice tomato and cucumber. Cut kohlrabi into fine sticks. Chop onion finely

  3. 3

    Wash the dill and chop finely. Chop the egg. Mix vinegar, 1-2 tablespoons water, salt, pepper and sweetener. Fold in the oil. Fold in dill and egg

  4. 4

    Mix the prepared salad ingredients with the marinade. Leave to stand a little. Add the baguette

  5. 5

    Diabetics who live according to a daily schedule and have more than 2 1/2 BE available for a main meal can increase the amount of bread: Whole grain bread rich in fibre is good for a balanced blood sugar level;

  6. 6

    30 g correspond to 1 BE

Nutrition Facts

KCAL
350 kcal
CARBS
34 g
FATS
16 g
PROTEINS
14 g

Categories & Tags

AppetizerMain dishSalad