• Ingredients: 26
  • Serves: 6

Cucumber-yogurt salad with mint with whipping cream, pepper.

Ingredients

Salad

  • 1 lb. celery root, peeled, grated
  • 3 cups coarsely grated carrots
  • 3 8 1/4-ounce cans julienne beets, drained
  • Minced fresh parsley
  • Minced fresh chives

Dijon mustard vinaigrette

For scallion purée:

  • *available at specialty foods shops and some supermarkets
  • **available at natural foods stores

For the pumpkin seeds:

For the English peas:

  • 20 English peas, shelled
  • Salt

To serve:

Berry compote

Directions

  1. Step 1 Place cucumbers in colander. Sprinkle with salt. Let stand 15 minutes. Rinse cucumbers. Drain on paper towels.
  2. Step 2 Combine mint, garlic, and oregano in large bowl. Stir in yogurt and cream. Add cucumber and stir to coat.

    For this step you will need

Nutrition information

Calories 58 Carbohydrates 7 g (2%)
Fat 3 g (5%) Protein 2 g (5%)
Saturated Fat 2 g (9%) Sodium 603 mg (25%)
Polyunsaturated Fat 0 g Fiber 1 g (3%)
Monounsaturated Fat 1 g Cholesterol 10 mg (3%)