Summer leftovers salad

Summer leftovers salad

Total: 30 Min. | Active: 30 Min.
vegetarian, healthy and balanced
Nutritional value / person: 321 kcal
, Fat: 12 g
, Carbohydrate: 32 g
, Protein: 12 g


4 people


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:

Betty Bossi Koch-Center

Grain accompaniment

100 g various grains or grain alternatives (e.g. wild rice mix, buckwheat)
50 g pulsesget (e.g. red lentils)
salted water, boiling
20 g mixed seeds


3 tbsp lemon juice or vinegar
3 tbsp olive oil
75 g plain cottage cheese or cream cheese
¼ tsp salt
a little pepper


3 sticks celery, thinly sliced
1 fennel, very thinly sliced
200 g mixed leaf salad
50 g blueberries
50 g blackberries
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How it's done

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Grain accompaniment

Cook the grains and pulses in salted water as per the instructions on the packet, drain, stir in the mixed seeds, leave to cool.


Whisk the lemon juice and oil in a small dish, mix in the cottage cheese, season.


Plate up the celery, fennel, leaf salad, berries and grains. Drizzle the dressing over the top.

Good to know
Tip: This salad is ideal for using up leftovers in summer. Almost all of the ingredients can be exchanged and replaced. Depending on what you have in, you can also add other ingredients such as raspberries or carrots.

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