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🍽️ Crunchy Ciabatta Summer Salad with Raspberries

337 kcal · 30 min · 4 servings

Ingredients

• ciabatta bread 1 pc.
• olive oil 4 tbsp.
• corn on the cob, cooked 1 pc.
• roma tomatoes 4 pcs.
• cherry tomato mix 250 g
• raspberries, fresh 125 g
• radishes 1 bunch
• organic lemons 1 pc.
• Vemondo Vegan Cream 150 g
• agave syrup 2 tbsp.
• salad mix 200 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Break the ciabatta into bite-sized pieces by hand.
3. 3. Place the bread pieces on a baking sheet lined with baking paper.
4. 4. Pour 4 tablespoons of olive oil over the bread and mix well so that every piece is coated.
5. 5. Separate the corn kernels from the cob using a knife.
6. 6. Add the corn to the bread on the baking sheet.
7. 7. Bake the mixture in the oven for 8 to 12 minutes until golden brown and crispy.
8. 8. Turn the ingredients once after about 5 minutes.
9. 9. Wash the tomatoes under running water.
10. 10. Cut large tomatoes into wedges.
11. 11. Halve the cherry tomatoes.
12. 12. Pick over the raspberries and wash them only if they are really dirty.
13. 13. Wash the radishes and trim off the ends.
14. 14. Slice the radishes into thin rounds.
15. 15. Wash the lemon thoroughly.
16. 16. Grate 1 teaspoon of lemon zest.
17. 17. Halve the lemon and squeeze out the juice.
18. 18. Add the vegan cream, lemon juice, and agave syrup into a bowl.
19. 19. Whisk the ingredients for the dressing well together.
20. 20. Season the dressing with salt and pepper to taste.
21. 21. Add the tomatoes, corn, raspberries, radishes, and salad greens to the bowl.
22. 22. Toss everything gently in the dressing until evenly coated.
23. 23. Take the ciabatta out of the oven.
24. 24. Gently fold the crispy bread pieces into the salad.
25. 25. Serve the bread salad immediately.

Nutrition per serving

• kcal: 337
• Protein: 7 g · Fett/Fat: 18 g · Carbs: 38 g