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🍽️ Colorful leaf salad with blueberries

187 kcal · 30 min · 4 servings

Colorful leaf salad with blueberries Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Remove the hard stem base from the romaine lettuce.
  2. 2. Tear the romaine lettuce into bite-sized pieces by hand.
  3. 3. Wash the romaine lettuce and dry it in a salad spinner.
  4. 4. Wash the mixed salad greens and dry them in the salad spinner as well.
  5. 5. Peel the kiwi.
  6. 6. Slice the kiwi into thin rounds.
  7. 7. Wash the blueberries.
  8. 8. Remove any damaged berries if necessary.
  9. 9. Wash the lemon thoroughly.
  10. 10. Grate about one teaspoon of fine lemon zest.
  11. 11. Cut the lemon in half.
  12. 12. Squeeze the juice from the half lemon.
  13. 13. Put olive oil, two tablespoons of lemon juice, the lemon zest, mustard, honey, salt, and pepper into a bowl.
  14. 14. Whisk the ingredients together to form a homogeneous dressing.
  15. 15. Heat a frying pan over medium heat.
  16. 16. Roast the sunflower seeds in the pan without fat.
  17. 17. Shake the pan regularly to prevent burning.
  18. 18. Remove the sunflower seeds from the heat after about two minutes.
  19. 19. Place the dried leaf salad into a large salad bowl.
  20. 20. Add the cut fruits to the salad.
  21. 21. Pour the dressing over the salad.
  22. 22. Toss everything well until the salad is evenly coated.
  23. 23. Sprinkle the roasted sunflower seeds over the finished salad.
  24. 24. Serve the salad immediately.

Nutrition per serving