Green Salad with Tomatoes and Carrots

Ingredients

• 300 g mixed leafy greens (endive, iceberg lettuce, Lollo Rosso)
• 12 cocktail tomatoes
• 2 carrots
• 1 handful soy sprouts
• 3 spring onions
• 2 tbsp roasted pumpkin seeds
• 2 tbsp Roasted Sunflower Seeds
• 2 Garlic cloves
• Sea salt
• 0.5 untreated lemon
• 1 tsp medium-hot mustard
• 4 tbsp olive oil
• freshly ground pepper
• honey (optional)

Instructions

1. 1.

   Separate the leaves from the greens, rinse, pat dry, and tear into bite-sized pieces. Wash and quarter the cocktail tomatoes. Peel and grate the carrots coarsely. Rinse soy sprouts under running water, blanch in boiling water, shock in cold water, and drain well. Trim spring onions and slice lengthwise into long strips. Mix all ingredients, divide among four glass bowls, and sprinkle with parsley, sunflower, and pumpkin seeds.

2. 2.

   Peel garlic cloves, chop, and grate with salt. Wash the lemon hot, pat dry, zest finely, and squeeze juice. Combine garlic, lemon zest, lemon juice, mustard, and olive oil; blend with a hand whisk or immersion blender. Taste the dressing with salt, pepper, and optional honey, then fill four small bowls. Serve together with the salad.