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🥗 Fresh vegan salad with cucumber, asparagus, pepper, and dill

74 kcal · 30 min · 4 servings

Ingredients

• pickling cucumbers 1 pc.
• white asparagus 1 bunch
• pepper, red 0.5 pc.
• dill, fresh 10 g
• lemons 1 pc.
• vegetable broth 50 ml
• soy yogurt 75 g
• vegan fresh spread, plain 50 g
• sugar pinch
• salt pinch
• pepper, black ground pinch

Instructions

1. 1. Wash the cucumber thoroughly.
2. 2. Cut off the ends of the cucumber.
3. 3. Cut the cucumber into approx. 2 cm cubes.
4. 4. Peel the asparagus.
5. 5. Snap off the woody ends of the asparagus.
6. 6. Cut the asparagus diagonally into approx. 1 cm pieces.
7. 7. Wash the pepper.
8. 8. Remove the stem and seeds of the pepper.
9. 9. Cut the pepper into approx. 1 cm cubes.
10. 10. Wash the dill.
11. 11. Shake the dill dry.
12. 12. Finely chop the dill.
13. 13. Halve the lemon.
14. 14. Squeeze the juice from the lemon.
15. 15. Put the vegetable broth into a bowl.
16. 16. Add the soy yogurt to the bowl.
17. 17. Add the natural vegan spread to the bowl.
18. 18. Add 2 tbsp of lemon juice to the bowl.
19. 19. Mix the ingredients in the bowl with a whisk.
20. 20. Season the sauce with sugar.
21. 21. Season the sauce with salt.
22. 22. Season the sauce with pepper.
23. 23. Add the diced cucumber to the sauce.
24. 24. Add the asparagus pieces to the sauce.
25. 25. Add the diced pepper to the sauce.
26. 26. Add the chopped dill to the sauce.
27. 27. Gently fold the vegetables into the sauce.
28. 28. Serve the salad on a plate.
29. 29. Serve the salad.

Nutrition per serving

• kcal: 74
• Protein: 3 g · Fett/Fat: 3 g · Carbs: 9 g