Spring salad with strawberries

Spring salad with strawberries

Total: 20 min. | Active: 20 min.
vegan, lactose-free, gluten-free, healthy and balanced, Low Carb
Nutritional value / person: 144 kcal
, Fat: 10 g
, Carbohydrate: 7 g
, Protein: 4 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:

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3 tbsp white balsamic vinegar
1 ½ tbsp olive oil
1 tbsp water
2 tsp white almond cream
¼ tsp salt
a little Tasmanian pepper


250 g mini cucumbers, thinly sliced
150 g strawberries, sliced lengthwise
1 bunch radish incl. green parts *-*
30 g Micro greens (e.g. mild)
20 g garden cress
¼ bunch dill, torn into pieces
¼ bunch peppermint, torn into pieces
4 tbsp flaked almonds, roasted
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How it's done

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Mix the balsamic, oil, water and almond butter in a bowl, season.


Mix the cucumber slices and all of the ingredients up to and including the flaked almonds with the dressing, serve immediately.

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