🍳 Colorful Vegetable Salad with Yogurt Dressing

Name: Colorful Vegetable Salad with Yogurt Dressing
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g cucumber (0.5 cucumber); salt; 75 g 5-grain flakes; 10 g sliced almonds (1 tbsp); 1 yellow bell pepper; 240 g tomatoes (3 tomatoes); 2 sprigs basil; 200 g yogurt (1.5% fat); pepper

237 kcal · 30 min · 4 servings

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Ingredients

250 g cucumber (0.5 cucumber)
salt
75 g 5-grain flakes
10 g sliced almonds (1 tbsp)
1 yellow bell pepper
240 g tomatoes (3 tomatoes)
2 sprigs basil
200 g yogurt (1.5% fat)
pepper

Instructions

1. Wash the cucumber thoroughly and pat it dry. Cut it in half lengthwise, scoop out the seeds with a teaspoon, and dice the flesh into small cubes.
2. Place the cucumber cubes in a bowl, sprinkle lightly with salt, and mix in the cereal flakes. Let the mixture sit for a moment.
3. Toast the sliced almonds in a hot pan without oil over medium heat for 3 minutes, then let them cool down.
4. Cut the bell pepper into quarters, remove the seeds, wash the pieces, and slice the flesh into thin strips.
5. Wash the tomatoes, cut out the hard stem areas in a wedge shape. Quarter the tomatoes, remove the seeds, and slice the flesh into thin strips as well.
6. Gently fold the pepper and tomato strips into the cucumber and cereal mixture. Wash the basil and shake off excess water.
7. Pick the basil leaves off the stems, reserve a few for garnish, and finely chop the rest. Stir the chopped basil and some pepper into the yogurt. Serve the vegetable muesli with the yogurt, sprinkle with almonds, and garnish with the remaining basil leaves.

Nutrition per serving

kcal: 237
Protein: 11 g · Fett/Fat: 5 g · Carbs: 35 g