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🥗 Colorful Salad with Cream Cheese Balls and Nut Crackers

490 kcal · 30 min · 4 servings

Ingredients

• sunflower seeds 50 g
• walnut kernels 50 g
• pumpkin seeds 50 g
• hazelnut kernels, ground 50 g
• salt pinch
• eggs 1 pc.
• salad mix 300 g
• cherry tomatoes 200 g
• salad cucumbers 0.5 pc.
• balsamic vinegar, light 2 tbsp
• olive oil 4 tbsp
• honey 1 tsp
• mustard 1 tsp
• pepper, black ground pinch
• cream cheese balls 240 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
2. 2. Finely chop the sunflower seeds, walnuts, and pumpkin seeds.
3. 3. Place the chopped seeds, ground hazelnuts, and a pinch of salt into a bowl.
4. 4. Mix the nut mixture with the egg until a firm dough forms.
5. 5. Shape the dough into flat cookies with a diameter of about 10 centimeters.
6. 6. Place the cookies on a baking sheet lined with baking paper.
7. 7. Bake the crackers for 25 minutes in the oven.
8. 8. Remove the crackers from the oven and let them cool completely.
9. 9. Thoroughly wash the salad greens under running water.
10. 10. Spin the salad dry or pat it with a kitchen towel.
11. 11. Wash the cherry tomatoes and cut each one into quarters.
12. 12. Peel the cucumber and cut it in half lengthwise.
13. 13. Scoop out the seeds from the cucumber halves with a spoon.
14. 14. Dice the deseeded cucumber flesh into small cubes.
15. 15. Whisk balsamic vinegar, olive oil, honey, and mustard together in a separate bowl.
16. 16. Season the dressing mixture with salt and pepper to taste.
17. 17. Add the dry salad, cucumber cubes, and tomato quarters to the dressing.
18. 18. Toss everything gently so that all ingredients are evenly coated.
19. 19. Arrange the salad on plates or a large platter.
20. 20. Place the cream cheese balls next to the salad.
21. 21. Serve the cooled muesli crackers as a side.

Nutrition per serving

• kcal: 490
• Protein: 15 g · Fett/Fat: 36 g · Carbs: 30 g