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🥗 Crunchy Radicchio Salad with Carrots, Nuts, and Berries

317 kcal · 30 min · 4 servings

Ingredients

• 4 colorful carrots
• salt
• 80 g hazelnut kernels
• 1 radicchio
• 1 pink grapefruit
• 100 g frozen strawberries (thawed)
• 1 red onion
• 1 tbsp sherry vinegar
• 1 tbsp apple cider vinegar
• pepper
• 1 tsp mustard seeds
• 4 tbsp olive oil
• 1 tsp maple syrup

Instructions

1. 1. Peel the carrots and wash them thoroughly.
2. 2. Bring water to a boil in a pot and add a pinch of salt.
3. 3. Boil the carrots in the salted water for about 10 minutes until they are still slightly firm to the bite.
4. 4. Heat a pan without oil over medium heat.
5. 5. Toast the hazelnuts in the hot pan for 2 minutes until fragrant.
6. 6. Let the toasted hazelnuts cool down briefly.
7. 7. Coarsely chop the cooled hazelnuts.
8. 8. Remove the cooked carrots from the water.
9. 9. Let the carrots cool down briefly.
10. 10. Slice the cooled carrots into thin rounds.
11. 11. Separate the radicchio into individual leaves.
12. 12. Wash the radicchio leaves and dry them thoroughly.
13. 13. Tear the radicchio leaves into small pieces as desired.
14. 14. Peel the grapefruit completely.
15. 15. Remove the fruit segments from the grapefruit, catching the juice as you go.
16. 16. Cut the strawberries lengthwise into quarters.
17. 17. Peel the onion.
18. 18. Slice the onion into thin strips.
19. 19. Whisk both types of vinegar with the collected grapefruit juice.
20. 20. Add salt, pepper, mustard seeds, oil, and maple syrup to the dressing.
21. 21. Mix everything well until the dressing is creamy.
22. 22. Arrange the prepared radicchio leaves on four plates.
23. 23. Distribute the carrot slices, grapefruit pieces, onion strips, and strawberry pieces on the salad.
24. 24. Sprinkle the salad with the chopped hazelnuts.
25. 25. Drizzle the finished salad with the dressing.

Nutrition per serving

• kcal: 317
• Protein: 6 g · Fett/Fat: 24 g · Carbs: 18 g