Summary

Ingredients

• 2 small kohlrabi
• 1 avocado (s)
• 80 g lentils, reen
• water

For the dressing:

• 4 tablespoon balsamic vinegar
• 3 tablespoon rapeseed oil
• 1 teaspoon mustard
• 1 clove garlic, pressed
• 0.5 teaspoon ½ curry powder
• 1 teaspoon honey
• 1 teaspoon soy sauce
• Salt and pepper from the mill
• 0.5 ½ bunch basil, cut into strips

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Instructions

1. Boil the lentils in water for about 15-20 minutes and then rinse in cold water. In the meantime, peel the kohlrabi, quarter it and slice it into fine slices on the vegetable slice - directly in a bowl. Add the well drained lentils.
2. For the dressing, whisk all the ingredients together and add to the kohlrabi and lentils. Mix everything well and let it steep for about 15 minutes.
3. Peel the avocado and cut into bite-sized cubes, immediately fold into the salad. Finally add the basil and arrange the salad on 2 plates.
4. Fish or briefly fried meat go well with this, but the salad can also be enjoyed as a separate meal.