Thanksgiving salad

Thanksgiving salad

Total: 1 hr | Active: 1 hr
vegan, lactose-free, gluten-free
Nutritional value / person: 402 kcal
, Fat: 20 g
, Carbohydrate: 40 g
, Protein: 11 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Corn cobs and beans

2 corn cobs, halved
250 g beans
½ tsp salt
olive oil for grilling

Herb dressing

1 organic lemon, use a little grated zest and all of the juice
5 tbsp olive oil
¼ bunch basil, finely chopped
¼ bunch peppermint, finely chopped
¼ bunch dill, finely chopped
¾ tsp salt
a little pepper


100 g beluga lentils (beluga)
water, boiling


250 g different coloured cherry tomatoes, halved
150 g vine-ripened tomatoes, sliced
3 flat peaches, cut into segments
2 nectarines, cut into segments
¼ bunch basil, torn into pieces
¼ bunch peppermint, torn into pieces
¼ bunch dill, torn into pieces
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How it's done

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Corn cobs and beans

Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Add the corn cobs and beans, season with salt, cover and cook over a medium heat for approx. 20 mins. until just soft. Refresh the beans in ice-cold water, drain. Pat dry the corn cobs. Heat the oil in a griddle. Grill the corn cobs all over for approx. 5 mins. Remove the corn kernels from the cobs using a sharp knife.

Herb dressing

Mix together the lemon zest and juice with all of the ingredients up to and including the pepper.


Cook the lentils in water (uncovered) for approx. 20 mins. until soft, drain, mix with half of the herb dressing.


Transfer the lentils, sweetcorn and beans to a bowl along with the tomatoes and all the other ingredients up to and including the nectarines, mix. Drizzle with the remaining dressing, scatter the herbs on top.


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