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🍽️ Mixed vegetable salad with creamy sesame dressing

427 kcal · 30 min · 4 servings

Ingredients

• 150 g small carrots (2 small carrots)
• 250 g zucchini (1 zucchini)
• 250 g celery (4 stalks)
• 1 bell pepper
• 1 bulb fennel
• 3 tomatoes
• 1 tbsp sesame seeds
• 0.5 lemon
• 2 tbsp tahini
• 1 tbsp olive oil
• 200 g yogurt (1.5% fat)
• salt
• pepper
• 125 g mixed leaf salad
• 25 g arugula (0.25 bunch)
• 50 g feta cheese

Instructions

1. 1. Thoroughly wash the carrots, zucchini, and celery stalks.
2. 2. Peel the carrots.
3. 3. Set aside some tender celery greens for garnish.
4. 4. Cut the celery into pieces about 7 to 10 centimeters long.
5. 5. Halve the bell pepper, remove the core, and rinse briefly.
6. 6. Cut or grate the prepared vegetables into very fine strips.
7. 7. Wash the fennel and cut it into fine strips.
8. 8. Wash the tomatoes.
9. 9. Cut out the green stem ends of the tomatoes in a wedge shape.
10. 10. Quarter the tomatoes.
11. 11. Toast the sesame seeds in a pan over medium heat without oil until light brown.
12. 12. Squeeze the lemon.
13. 13. Whisk the tahini paste, 2 tablespoons of lemon juice, olive oil, and yogurt in a bowl.
14. 14. Season the sauce with salt and pepper.
15. 15. Thin the sauce with a little mineral water or broth if it is too thick.
16. 16. Sort through the salad greens and wash them.
17. 17. Dry the salad greens in a salad spinner.
18. 18. Tear the salad into bite-sized pieces.
19. 19. Keep some whole leaves for garnish.
20. 20. Toss the salad with about two-thirds of the dressing sauce.
21. 21. Plate the salad and garnish with the whole leaves.
22. 22. Distribute the fine vegetable strips over the salad.
23. 23. Drizzle the remaining dressing over the salad.
24. 24. Crumble the cheese.
25. 25. Sprinkle the cheese and toasted sesame seeds over the salad.
26. 26. Garnish the salad with the reserved celery leaves if desired.

Nutrition per serving

• kcal: 427
• Protein: 20 g · Fett/Fat: 26 g · Carbs: 26 g