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🍽️ Fresh Sprout and Carrot Salad

182 kcal · 30 min · 4 servings

Ingredients

• 2 handfuls sprouts to taste (e.g. lentil sprouts or green bean sprouts...)
• 0.5 cucumber (organic)
• 1 carrot
• 1 onion (medium)
• 2 tomatoes (ripe, firm)
• 1 lime (unwaxed)
• salt
• pepper
• 4 tbsp balsamic vinegar
• 2 tbsp olive oil

Instructions

1. 1. Place the sprouts in a colander and rinse them thoroughly with cold water.
2. 2. Let the sprouts drain well.
3. 3. Peel the carrots and cut them into small cubes.
4. 4. Blanch the carrot cubes in boiling salted water for 5 minutes.
5. 5. Shock the carrots immediately with ice water to stop the cooking process.
6. 6. Let the carrots drain well as well.
7. 7. Wash the tomatoes and cut them in half.
8. 8. Remove the inner pulp and seeds from the tomatoes.
9. 9. Cut the hollowed-out tomato halves into cubes.
10. 10. Dice the onion roughly.
11. 11. Briefly pour boiling water over the onion cubes and let them drain.
12. 12. Wash the cucumber.
13. 13. Slice the cucumber into thin rounds.
14. 14. Arrange the cucumber slices in a scalloped pattern around the edge of the plate.
15. 15. Cut the lime into a half-sphere shape.
16. 16. Squeeze the juice from the remaining lime pieces.
17. 17. Mix the lime juice with vinegar, oil, salt, and pepper.
18. 18. Add the dressing mixture to the sprouts and toss to coat.
19. 19. Gently fold the remaining ingredients (carrots, tomatoes, onions) into the sprouts.
20. 20. Place the salad in the center of the plate.

Nutrition per serving

• kcal: 182
• Protein: 4 g · Fett/Fat: 11 g · Carbs: 14 g