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🥗 Colorful Salad with Crispy Vegan Nuggets

345 kcal · 30 min · 4 servings

Ingredients

• vegan nuggets with sweet chili sauce 600 g
• head lettuce 1 pc.
• cucumbers 1 pc.
• onions, red 1 pc.
• carrots 2 pc.
• dill, fresh 10 g
• soy yogurt 5 tbsp
• mustard 1 tsp
• olive oil 3 tbsp
• balsamic vinegar, light 2 tbsp
• salt pinch
• pepper, black ground pinch
• sugar pinch

Instructions

1. 1. Preheat your oven to 200 degrees Celsius with top and bottom heat.
2. 2. Line a baking tray with baking paper.
3. 3. Spread the vegan nuggets evenly on the tray.
4. 4. Bake the nuggets for about 15 minutes until they are golden brown and crispy.
5. 5. Remove the finished nuggets from the oven and set them aside.
6. 6. Wash the salad leaves thoroughly under cold water.
7. 7. Dry the leaves well.
8. 8. Tear the salad leaves into bite-sized pieces.
9. 9. Wash the cucumber thoroughly.
10. 10. Cut the cucumber into small cubes.
11. 11. Halve the onion and peel it.
12. 12. Cut the onion into thin strips.
13. 13. Wash the carrots.
14. 14. Peel the carrots.
15. 15. Grate the carrots coarsely using a grater.
16. 16. Wash the dill.
17. 17. Shake the dill dry.
18. 18. Remove the thick stems from the dill.
19. 19. Finely chop the dill leaves.
20. 20. Put the soy yogurt and mustard into a small bowl.
21. 21. Add the chopped dill.
22. 22. Add the olive oil.
23. 23. Add the vinegar.
24. 24. Season with salt.
25. 25. Season with pepper.
26. 26. Add the sugar.
27. 27. Mix all the dressing ingredients well together.
28. 28. Put the chopped salad and cut vegetables into a large bowl.
29. 29. Pour the dressing over the vegetables.
30. 30. Toss the vegetables gently with the dressing.
31. 31. Plate the salad.
32. 32. Place the warm vegan nuggets next to the salad.
33. 33. Serve the dish immediately.

Nutrition per serving

• kcal: 345
• Protein: 16 g · Fett/Fat: 20 g · Carbs: 25 g