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Ingredients
- 100 g Zwiebeln, halbiert
- ½ Knoblauchzehe
- 270 - 320 g Avocado, davon 120 g in Stücken und 150 g-200 g in Würfeln (1 cm)
- 1 Limette, Saft ausgepresst und ½ TL Schale abgerieben
-
10
g Petersilie, grob gehackt
or 10 g Babyspinat, frisch - 10 g Basilikum, grob gehackt
-
100
g Joghurt
or 100 g vegane Joghurt-Alternative - 15 g Salz
- ½ - 1 TL Pfeffer
- ½ - 1 TL Chiliflocken (optional)
- 10 - 15 g Balsamico, hell
- 15 g Extra virgin Olivenöl
-
½
TL Gewürzpaste für Gemüsebrühe, selbst gemacht
or ⅓ Würfel Gemüsebrühe (für je 0,5 l) -
5 - 10
g Honig
or 5 - 10 g Agavendicksaft - 300 g Spitzkohl, in Stücken (5 cm)
- 3 Prisen Salz
- 160 g Zucchini, grün, in Stücken (3 cm)
- 200 g Gurke, halbiert, entkernt, in Stücken (7 cm)
- 200 g Römersalatherzen, halbiert, entstrunkt
- 50 g Pinienkerne, geröstet
- 2 - 4 TL Sesam, geröstet (optional)
- Nutrition
- per 1 Portion
- Calories
- 636 kJ / 152 kcal
- Protein
- 3 g
- Carbohydrates
- 12 g
- Fat
- 12 g
- Saturated Fat
- 2 g
- Fibre
- 4.5 g
- Sodium
- 658 mg
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