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🍽️ Colorful Layered Salad with Spicy Onion-Curry Yogurt

332 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 2 pcs.
• cashew nuts 2 tbsp.
• sunflower oil 1 tbsp.
• curry powder 2 tsp.
• cumin 0.25 tsp.
• sea salt pinch
• pepper, black ground pinch
• salad cucumbers 1 pcs.
• mango 1 pcs.
• vine tomatoes 2 pcs.
• iceberg lettuce 0.5 pcs.
• organic limes 1 pcs.
• yogurt, plain 150 g
• brown sugar pinch

Instructions

1. 1. Halve the onions and remove the skin.
2. 2. Chop the onions coarsely.
3. 3. Preheat a pan over medium heat.
4. 4. Toast the cashew nuts for about 3 to 4 minutes without oil in the pan.
5. 5. Remove the toasted cashew nuts from the pan and set them aside.
6. 6. Reheat the empty pan briefly.
7. 7. Add oil to the hot pan.
8. 8. Sauté the onions for about 3 to 4 minutes until they look soft and translucent.
9. 9. Add curry powder and ground cumin.
10. 10. Roast the spices with the onions for about 1 minute.
11. 11. Season the onion mixture with salt and pepper.
12. 12. Let the spiced onion mixture cool down completely.
13. 13. Peel the cucumber and the mango.
14. 14. Dice the peeled cucumber and mango finely.
15. 15. Wash the tomatoes thoroughly.
16. 16. Remove the hard stem from the tomatoes.
17. 17. Slice the tomatoes.
18. 18. Wash the salad greens.
19. 19. Spin the salad greens dry.
20. 20. Cut the dry salad greens into fine strips.
21. 21. Halve the lime.
22. 22. Squeeze the juice from the lime.
23. 23. Mix the cooled onion-spice mixture with the yogurt.
24. 24. Add the lime juice to the yogurt mixture.
25. 25. Season the dressing with salt, pepper, and a pinch of sugar.
26. 26. Layer the salad ingredients and the dressing alternately in jars or a large bowl.
27. 27. Sprinkle the finished layered salad with the roasted cashew nuts.
28. 28. Serve the salad immediately.

Nutrition per serving

• kcal: 332
• Protein: 7 g · Fett/Fat: 18 g · Carbs: 37 g