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Summer salad
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Salad
Servings:
2
Calories:
160
kcal
Equipment
Julienne peeler
Ingredients
1
carrot
1
slice
from a quarter red cabbage
about 2 cm wide
1
slice
from a quarter white cabbage
1
avocado
12
cherry tomatoes
I used multicolored ones
1/2
red onion
200
g
kidney beans
canned
juice from half a lemon
salt and pepper to taste
Instructions
Peel the carrot, the avocado and the onion half.
Peel the carrot in Julienne shreds. Dice the avocado and cur the cherry tomatoes in halves. Wash and drain the kidney beans.
Finely slice the cabbage and the onion half. Rub them with salt and set aside for 2 minutes.
Add everything to a bowl, drizzle the lemon juice and season with salt and pepper to taste.