Ingredients

For the carrot salad with apple and orange

• 350g carrots – peel and grate coarsely
• 150g apple – remove the core and cut into fine sticks
• 1 orange – peel and fillet; squeeze the juice from the “scaffold” into a bowl with your hands
• 2 red spring onions – cut into thin slices
• 1 organic lemon – of which 3 tablespoons juice + 1/4 teaspoon zest
• 1 tablespoon olive oil. heat-resistant
• 2 tbsp cress
• A few dill tips (optional)

For the dressing

• The orange juice (see above)
• 2 tablespoons lime juice, freshly squeezed
• 2 tablespoons olive oil, cold-pressed
• 1 tbsp apple syrup (e.g. from Soyana)
• 1/2 tbsp mustard
• Crystal salt and pepper from the mill

This book is beneficial for people who are aiming to maximize the use of vegetables and fruits by incorporating them into their daily diet. Included in this book is a wide selection of vegetable salad recipes for lunch, dinner, and snacks.

Create simple yet showstopping salads that will make them the perpetual star at your table. With a focus on approachable, flexible recipes that are easy to prepare and bring vegetables to the center of the plate, Salad Seasons will inspire home cooks to eat well and live well.

This book is beneficial for people who are aiming to maximize the use of vegetables and fruits by incorporating them into their daily diet. Included in this book is a wide selection of vegetable salad recipes for lunch, dinner, and snacks.

Let’s start talking!