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🥗 Colorful Salad with Edible Flowers

55 kcal · 30 min · 4 servings

Ingredients

• 1 small iceberg lettuce
• 1 small batavia lettuce
• bell peppers (1 red & 1 yellow each)
• 1 small salad cucumber
• 100 g mushrooms
• 150 g cocktail tomatoes
• juice of 1 lemon
• 1 handful nasturtium flowers
• 1 handful borage flowers
• 1 dill plant

Instructions

1. 1. Thoroughly wash the iceberg lettuce.
2. 2. Remove the tough cores from the iceberg lettuce.
3. 3. Tear the iceberg lettuce leaves into small, edible pieces.
4. 4. Wash the Batavia lettuce leaves.
5. 5. Shake the Batavia leaves dry.
6. 6. Rub the Batavia leaves into bite-sized pieces.
7. 7. Cut the bell peppers in half lengthwise.
8. 8. Remove the inside of the peppers along with the seeds.
9. 9. Rinse the empty bell peppers.
10. 10. Slice the bell peppers into thin strips.
11. 11. Wash the tomatoes.
12. 12. Cut the tomatoes in half.
13. 13. Wash the cucumber.
14. 14. Slice the cucumber into thin rounds.
15. 15. Clean the mushrooms.
16. 16. Slice the mushrooms.
17. 17. Immediately drizzle the mushroom slices with two tablespoons of lemon juice to prevent browning.
18. 18. Place all prepared ingredients in a large bowl.
19. 19. Toss the ingredients in the salad gently.
20. 20. Put five tablespoons of vegetable oil into a small bowl.
21. 21. Add two tablespoons of the remaining lemon juice to the oil mixture.
22. 22. Add two tablespoons of white wine vinegar to the mixture.
23. 23. Add a pinch of salt to the mixture.
24. 24. Add freshly ground pepper to the mixture.
25. 25. Whisk the dressing ingredients well until well combined.

Nutrition per serving

• kcal: 55
• Protein: 3 g · Fett/Fat: 1 g · Carbs: 12 g