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🍽️ Crispy Bread Salad with Raspberries

269 kcal · 30 min · 4 servings

Ingredients

• baguette 1 pc.
• cucumbers 1 pc.
• celery stalks 0.25 pc.
• parsley, fresh 40 g
• lemons 1 pc.
• buttermilk 150 ml
• rapeseed oil 3 tbsp
• honey 1 tsp
• salt pinch
• pepper, black ground pinch
• raspberries, fresh 150 g
• mixed salad leaves 100 g
• parmesan 40 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Cut the baguette into coarse cubes.
3. 3. Toast the bread cubes in the preheated oven for about 5 minutes.
4. 4. Peel the cucumber.
5. 5. Cut the cucumber in half lengthwise.
6. 6. Remove the seeds from the cucumber.
7. 7. Cut the cucumber flesh into small cubes.
8. 8. Wash the celery stalks.
9. 9. Slice the celery into thin rounds.
10. 10. Wash the parsley.
11. 11. Shake the parsley dry.
12. 12. Pick the parsley leaves off the stems.
13. 13. Finely chop the parsley leaves.
14. 14. Rinse the lemon under hot water.
15. 15. Grate about one teaspoon of lemon zest.
16. 16. Cut the lemon in half.
17. 17. Squeeze the juice from the lemon.
18. 18. Place the parsley in a bowl.
19. 19. Add the buttermilk to the bowl.
20. 20. Add the lemon juice to the bowl.
21. 21. Add the lemon zest to the bowl.
22. 22. Add the oil to the bowl.
23. 23. Add the honey to the bowl.
24. 24. Mix the dressing ingredients well.
25. 25. Season the dressing with salt.
26. 26. Season the dressing with pepper.
27. 27. Mix the dressing with the cucumber cubes.
28. 28. Mix the dressing with the celery slices.
29. 29. Let the dressing with the vegetables marinate for about 10 to 15 minutes.
30. 30. Wash the raspberries.
31. 31. Let the raspberries drain.
32. 32. Wash the salad greens.
33. 33. Spin the salad dry in a salad spinner.
34. 34. Fold the raspberries and salad into the dressing.
35. 35. Fold the toasted bread cubes into the dressing.
36. 36. Grate the Parmesan over the salad.
37. 37. Plate the salad.

Nutrition per serving

• kcal: 269
• Protein: 8 g · Fett/Fat: 15 g · Carbs: 25 g