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🥗 Fresh salad with edible flowers

238 kcal · 30 min · 4 servings

Ingredients

• 0.5 small endive
• 0.5 small oak leaf lettuce
• 0.5 head lettuce
• 1 handful lamb's lettuce
• 6 cocktail tomatoes
• 0.5 bunch arugula
• 1 tsp Dijon mustard
• 1 tsp balsamic vinegar
• 1 tbsp red wine vinegar
• 5 tbsp olive oil
• salt
• pepper
• 0.5 bunch dill
• 1 small bowl cress flower
• 150 g feta cheese

Instructions

1. 1. Wash the salad thoroughly.
2. 2. Pat the salad dry with a kitchen towel.
3. 3. Tear the salad into small pieces.
4. 4. Wash the tomatoes.
5. 5. Halve the tomatoes.
6. 6. Whisk the ingredients for the vinaigrette in a small bowl.
7. 7. Wash the dill.
8. 8. Finely chop the dill.
9. 9. Stir the chopped dill into the vinaigrette.
10. 10. Toss the salad with the vinaigrette.
11. 11. Crumble the feta finely over the salad.
12. 12. Garnish the salad with the edible flowers.
13. 13. Let the salad marinate for 8 minutes.
14. 14. Remove the salad from the marinade and keep it warm.
15. 15. Stir in the light sauce.
16. 16. Add the mussel meat to the soup.
17. 17. Add the squid rings to the soup.
18. 18. Add the crab meat to the soup.
19. 19. Let the soup simmer for another 5 minutes.
20. 20. Season the soup to taste.
21. 21. Garnish the soup with parsley.
22. 22. Serve the soup immediately.

Nutrition per serving

• kcal: 238
• Protein: 8 g · Fett/Fat: 22 g · Carbs: 2 g