Servings:
4
Prep time:
25
INGREDIENTS
- - 3 kiwi
- - 2 carrots
- - 1 head of radicchio
- - 1 head of endive
- - 1 fennel
- - 1 red onion
- - 1 lemon
- - 80 g of walnuts
- - 3 tablespoons mustard
- - 2 tablespoons of low-fat yogurt
- - Extra virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Peel the kiwi and cut them into cubes. Peel the carrots and cut them into julienne. Finely chop the 2 heads of lettuce. With the help of a mandolin cut the fennel and onion into thin slices.
- Place the cutted fruits and vegetables in a salad bowl alternating different colors.
- Prepare the dressing by mixing the yogurt with 2 tablespoons of olive oil, mustard and lemon juice, then sprinkle the salad with this. Complete with a sprinkling of salt, pepper and coarsely crumbled walnuts. If you like, you can add a little of lemon zest.
