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🥗 Creamy Green Goddess Salad with the SILVERCREST Multichopper

332 kcal · 30 min · 4 servings

Ingredients

• Pointed cabbage 1 pc.
• Cucumbers 1 pc.
• Avocado 1 pc.
• Lemons 1 pc.
• Garlic cloves 1 pc.
• Baby spinach 50 g
• Agave syrup 1 tsp
• Basil, fresh 25 g
• Chives, fresh 10 g
• Olive oil 4 tbsp
• Water 4 tbsp
• Almonds, whole 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Baguette 1 pc.

Instructions

1. 1. Cut the pointed cabbage into quarters and remove the hard core in the center. Cut the vegetable into very small cubes.
2. 2. Wash the cucumber thoroughly. Cut off the hard ends and dice the vegetable as well.
3. 3. Cut the fresh chives into fine, thin rings.
4. 4. Peel the garlic clove and remove the skin.
5. 5. Cut the avocado in half. Remove the pit and scoop out the soft flesh from the shell.
6. 6. Wash the baby spinach and the basil. Pat them dry with a kitchen towel and pick the coarse stems off the leaves.
7. 7. Cut the lemon in half. Squeeze the juice out of both halves.
8. 8. Put the garlic, avocado, baby spinach, basil, almonds, 3 tablespoons of lemon juice, the olive oil, and some water into the multichopper.
9. 9. Blend the ingredients into a fine, creamy sauce.
10. 10. Season the dressing to taste with salt, pepper, and agave syrup.
11. 11. Put the diced pointed cabbage and cucumber pieces into a large bowl.
12. 12. Mix the vegetable well with the prepared dressing.
13. 13. Optionally decorate the salad with lemon slices and fresh basil leaves.
14. 14. Serve the salad fresh together with warm baguette.

Nutrition per serving

• kcal: 332
• Protein: 7 g · Fett/Fat: 24 g · Carbs: 22 g