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Brooke Thesen
Toasted bread and radish salad
Radish salad with toasted bread.
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Ingredients
Directions
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Roast the bread and allow to cool.
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Halve the tomatoes, remove the seeds and seeds and cut the flesh into pieces. Cut the cucumber into cubes and the celery in bows.
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Wash the radishes and cut into parts. Cut the fresh mint and parsley coarsely and mix with the vegetables in a large bowl.
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Clean the lemon. Grate the yellow skin and squeeze out the fruit. Beat a lemon zest, oil and honey dressing.
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Season with the lemon juice, pepper and salt. Sprinkle the salad with it. Break the bread into pieces and spread over the salad. Serve immediately.
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Nutrition
205Calories
Sodium5% DV110mg
Fat23% DV15g
Protein6% DV3g
Carbs4% DV13g
Fiber12% DV3g
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