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Chicory salad with fresh fruit and honey-mustard dressing

easy
Starter & Appetizer, Side Dish
Autumn Diabetes Kidney Friendly Spring Vegetarian
Origin: France

Ingredients

(4 Servings)
  • 3 heads of chicory
  • 1 apple
  • 1 orange
  • 2 tablespoons of pumpkin seeds

Dressing:

  • 150 g of natural yoghurt (3,5 % fat)
  • 2 tablespoons olive oil
  • 2 tablespoons of lemon juice
  • 1 tablespoon of honey
  • 2 tablespoons of mild mustard (18 g)
  • A pinch of salt and pepper

Nutritional values

(per serving)
  • Calories 176 kcal
  • Fat 9 g
  • Sodium 131 mg
  • Carbohydrates 17 g
  • Protein 5 g
  • Phosphorus 110 mg
  • Potassium 418 mg
  • Liquid 199 ml

Directions

Cut the chicory heads in half. Remove their bitter stalks. Then cut the heads crosswise into about 1.5 cm wide strips. Peel the apple and remove its core. First cut the apple into quarters and then crosswise into thin slices. Now peel off the orange’s thick and white skin and fillet the fruit. To make the dressing, mix the natural yogurt with the other ingredients. Season with salt and pepper. Pour the dressing over the salad and gently stir. Sprinkle the pumpkin seeds on top.

Nutrition Tips

Because of slightly bitter taste, chicory mixes well with bittersweet fruits such as oranges and apples. If, however, you find chicory to be too bitter, briefly wash leaves in lukewarm water. This will reduce the level of bitterness without affecting crispness - and simultaneously somewhat reduce the salad's potassium level.