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Gingerbread salad with spicy radish
 
 
4 ServingsPTM25 min

Gingerbread salad with spicy radish


Salad of green beans, garden peas, carrots, radish, lime, tahini, yogurt, honey, cashew nuts and coriander.

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Directions

  1. Remove the stalk from the green beans and boil for 5 minutes in water with salt. Add the garden peas after 3 minutes.
  2. Drain the beans and peas and rinse under cold running water. Drain and do in a large bowl.
  3. Arrange the carrots with a peeler in long ribbons. Clean the radish and cut into thin slices. Mix the carrot and radish through the green beans.
  4. Clean the lime, grate the green skin and squeeze the fruit. Put the grater and juice in a high bowl and add the tahini, yogurt, honey and the cashew nuts.
  5. Puree with a hand blender to a smooth dressing.
  6. Drizzle the salad with the dressing. Cut the coriander coarse and sprinkle with the sesame seeds and the rest of the cashew nuts over the salad.


Nutrition

450Calories
Sodium7% DV160mg
Fat40% DV26g
Protein32% DV16g
Carbs11% DV32g
Fiber48% DV12g

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