Kohlrabi, lemon and dill salad
Delight your taste buds with this zesty kohlrabi salad infused with the freshness of lemon and the aromatic flavors of dill. Experience a burst of culinary goodness in every bite!
Ingredients:
- 250g green kohlrabi
- 150g tender celery from the middle of the bunch
- 200g medium sized and sweet apples (I used braeburn)
- 1/4 cup dill
- 3 tablespoons pumpkin seeds
- 1 tablespoon olive oil
- 1 lemon (make sure it is very juicy, and has an unwaxed skin since it is one of the key elements to this dish)
- 1 tablespoon flaky sea salt
- black pepper to taste
Instructions:
- Toast the pumpkin seeds in a pan over medium heat, making sure to shake the pan regularly. Remove the pan from the heat as soon as most of the seeds begin to pop. Avoid burning them to prevent a bitter taste. Once properly toasted, the seeds should have a strong nutty flavor and be cracked all over.
- While the seeds are toasting, prepare the rest of the ingredients. Slice the celery, including the leaves, into thin half-moon shapes. Cut the apples in half, remove the core, and slice into thin half moons and then strips. Peel and chop the kohlrabi. Finely chop the dill.
- Combine all the prepared ingredients in a bowl. Mix in the salt, oil, lemon juice, and zest. Season with a bit of pepper, toss everything together, and adjust the seasonings to your liking.
- This salad pairs wonderfully with savory dishes like pesto pasta or ham.
Summary:
- Calories: 477 kcal
- Fat: 27 g
- Protein: 14 g
- Carbs: 60 g
- Potassium: 1837 mg
- Magnesium: 229 mg