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🥗 Green vegetable salad with creamy yogurt mint dressing

292 kcal · 30 min · 4 servings

Ingredients

• 2 zucchini
• 300 g broccoli florets
• 200 g cauliflower florets
• 300 g snow peas
• 200 g broad beans
• salt
• 2 boxes cress
• 200 g plain yogurt
• 100 g cream cheese (plain)
• 1 tbsp lemon juice
• 3 tbsp whipping cream
• 2 tbsp freshly chopped mint
• pepper (from the mill)

Instructions

1. 1. Wash the vegetables thoroughly and remove any tough stems or ends.
2. 2. Slice the zucchini diagonally.
3. 3. Halve the small florets of the broccoli and cauliflower.
4. 4. Bring a pot of salted water to a boil.
5. 5. Add the broccoli, cauliflower, and broad beans to the boiling water.
6. 6. Cook these ingredients for 6 to 8 minutes.
7. 7. Add the green pods to the same pot.
8. 8. Cook the pods for 2 to 3 minutes.
9. 9. Drain all the vegetables.
10. 10. Rinse the vegetables immediately with cold water to stop the cooking process.
11. 11. Let the vegetables drain well in a colander.
12. 12. Heat 1 tablespoon of oil in a frying pan.
13. 13. Fry the zucchini slices briefly on both sides.
14. 14. Remove the zucchini from the pan.
15. 15. Place the zucchini on kitchen paper to absorb excess fat.
16. 16. Cut the cress with scissors directly over the work surface.
17. 17. Put the yogurt into a bowl.
18. 18. Add the cream cheese.
19. 19. Add the lemon juice.
20. 20. Add the cream.
21. 21. Add the mint.
22. 22. Mix all dressing ingredients well together.
23. 23. Season the dressing with salt and pepper.
24. 24. Mix the drained vegetables with the cress.
25. 25. Distribute the vegetables onto small plates or bowls.
26. 26. Pour the dressing over the vegetables.
27. 27. Serve the salad immediately.

Nutrition per serving

• kcal: 292
• Protein: 19 g · Fett/Fat: 13 g · Carbs: 23 g