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🍽️ Fresh Chicory Salad with Creamy Yogurt Dressing

150 kcal · 30 min · 4 servings

Ingredients

• 2 limes (juice)
• 1 box cress
• 300 g yogurt
• 2 tbsp walnut oil
• 6 stalks chicory
• 150 g mung bean sprouts
• salt
• pepper (from the mill)

Instructions

1. 1. Carefully cut the cress leaves off the stems using kitchen scissors.
2. 2. Place the yogurt into a small bowl.
3. 3. Add the lime juice and walnut oil to the yogurt.
4. 4. Stir the yogurt mixture vigorously until it is completely smooth.
5. 5. Gently fold the fresh cress leaves into the finished dressing.
6. 6. Take the outer leaves from the chicory and set them aside.
7. 7. Rinse the chicory thoroughly under running water.
8. 8. Cut out the hard central core from the chicory head.
9. 9. Arrange twelve of the large chicory leaves on four plates as a base.
10. 10. Chop the remaining chicory into small pieces.
11. 11. Mix the chopped chicory with the sprouts.
12. 12. Add the cress-yogurt mixture to the vegetable pieces and mix everything well.
13. 13. Season the salad finally with salt and pepper to taste.
14. 14. Fill the salad mixture into the prepared chicory leaves.

Nutrition per serving

• kcal: 150
• Protein: 7 g · Fett/Fat: 9 g · Carbs: 9 g