Summary

Ingredients

• 3 tablespoon almond (s), peeled
• 150 g plain yourt, low-fat
• 1 tablespoon lemon juice
• 0.25 teaspoon ¼ sea salt and pepper from the mill
• 0.5 ½ bunch lemon balm
• 300 g carrot (s)
• 1 apple, sour

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Instructions

1. For the salad sauce, finely grind 2 tablespoons of almonds in the nut mill. Mix the ground almonds with the yogurt and lemon juice thoroughly. Taste the sauce with salt and pepper.
2. Wash the lemon balm and shake dry, pluck the leaves from the stems. Put some leaves aside for decoration, chop the rest or cut into fine strips and stir into the salad sauce.
3. Clean and peel the carrots, grate coarsely on the vegetable grater and mix well with the salad sauce. Wash, quarter and core the apple. Peel, coarsely grate and fold into the salad if you like.
4. Roughly chop the remaining almonds. Toast in a coated pan without fat until light brown. Garnish the salad with the almonds and lemon balm leaves.
5. Tip: You can also fry a small turkey escalope in a little oil, season with salt and pepper from the mill and serve with it.
6. Per serving: calories: 100, protein: 4 g, fat: 5 g, carbohydrates: 10 g.