🍽️ Tangy Radicchio and Endive Salad with Pumpkin

Name: Tangy Radicchio and Endive Salad with Pumpkin
Total time: 30 min
Yield: 4 servings
Ingredients: 1 radicchio; 1 head endive; 100 g pumpkin flesh; 4 kiwis; 2 tbsp pumpkin seeds; 100 ml green tea; 2 limes (juice); salt; pepper (from the mill); 2 tbsp olive oil

160 kcal · 30 min · 4 servings

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Ingredients

1 radicchio
1 head endive
100 g pumpkin flesh
4 kiwis
2 tbsp pumpkin seeds
100 ml green tea
2 limes (juice)
salt
pepper (from the mill)
2 tbsp olive oil

Instructions

1. Wash the leaves of the radicchio and endive thoroughly. Tear them into small, bite-sized pieces. Grate the pumpkin flesh finely using a grater. Peel the kiwi and slice it into thin rounds. Toast the pumpkin seeds in a pan without oil until they are fragrant.
2. Mix the green tea, lime juice, salt, pepper, and olive oil in a bowl. Adjust the seasoning with more salt or pepper if necessary.
3. Fill the plates with the prepared salad. Drizzle the sauce over it and sprinkle the toasted pumpkin seeds on top as a garnish. Serve the salad immediately.

Nutrition per serving

kcal: 160
Protein: 5 g · Fett/Fat: 10 g · Carbs: 10 g