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🍽️ Hard-boiled eggs with crunchy kohlrabi and apple salad

261 kcal · 30 min · 4 servings

Ingredients

• 4 eggs
• 4 small kohlrabi (800 g, with greens)
• 2 red apples
• 4 tbsp lemon juice
• 20 g sliced almonds (4 tsp)
• 250 g yogurt (1.5% fat)
• 20 g instant oat flakes (4 tsp)
• salt
• pepper

Instructions

1. 1. Place the eggs in a pot with boiling water.
2. 2. Cook them for 10 minutes at medium heat until hard-boiled.
3. 3. Immediately shock the eggs with cold water to stop the cooking process.
4. 4. Peel the eggs carefully and cut them into four equal quarters.
5. 5. Cut off the green leaves from the kohlrabi bulbs.
6. 6. Wash the greens and set them aside for later use.
7. 7. Clean the kohlrabi bulbs and peel them completely.
8. 8. Slice the kohlrabi into very thin rounds.
9. 9. Wash the apples thoroughly.
10. 10. Quarter the apples and remove the core.
11. 11. Cut the apple pieces into thin wedges.
12. 12. Drizzle the apple wedges with lemon juice immediately to prevent browning.
13. 13. Arrange the kohlrabi slices and apple wedges on four plates.
14. 14. Put the sliced almonds into a hot pan without any fat.
15. 15. Toast the almonds for 3 minutes at medium heat.
16. 16. Remove the pan from the heat and let the almonds cool down for 5 minutes.
17. 17. Take three quarters of the tender kohlrabi leaves.
18. 18. Puree the yogurt together with these leaves and the oat flakes until smooth.
19. 19. Season the dressing with salt and pepper to taste.
20. 20. Drizzle the dressing over the arranged kohlrabi and apple salad.
21. 21. Garnish the dish with the toasted almond slices.
22. 22. Place the quartered eggs on top.
23. 23. Sprinkle the remaining fresh kohlrabi leaves over it.

Nutrition per serving

• kcal: 261
• Protein: 14 g · Fett/Fat: 9 g · Carbs: 29 g