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🥗 Papaya Salad with Gorgonzola Dressing

200 kcal · 30 min · 4 servings

Ingredients

• 400 g salsify
• salt
• 2 tbsp apple cider vinegar
• 400 g papaya (1 papaya)
• 1 chicory
• 100 g radicchio (1/2 radicchio)
• 65 g gorgonzola (45 % fat in dry matter)
• 100 g yogurt (3.5 % fat)
• 1 tbsp olive oil
• 0.5 tbsp honey
• pepper
• 40 g rolled oats (4 tbsp)
• 1 handful basil (5 g)

Instructions

1. 1. Thoroughly clean, peel, and cut the scorzonera into pieces about 2 cm in size. Cook them in salted water with one tablespoon of apple cider vinegar for 15 minutes. Then drain them, rinse with cold water, and set aside.
2. 2. Peel the papaya, remove the seeds, and cut the flesh into thin strips. Wash the chicory and radicchio, trim the hard bases, and cut them into thin strips as well.
3. 3. Place the Gorgonzola, yogurt, olive oil, honey, and one tablespoon of apple cider vinegar in a tall container. Blend the mixture with a hand blender until smooth and creamy. Add a little water if necessary. Finally, season the dressing with salt and pepper.
4. 4. Toast the oat flakes in a hot pan without fat over medium heat for 3 to 4 minutes. Wash the basil, shake it dry, and cut the leaves into thin strips.
5. 5. Arrange the scorzonera, papaya, chicory, and radicchio on four plates. Drizzle the dressing over them and sprinkle the salad with the toasted oat flakes and basil strips.

Nutrition per serving

• kcal: 200
• Protein: 8 g · Fett/Fat: 10 g · Carbs: 19 g