Side
Crunchy Summer Salad
10 minServes 4Nutri-Score B€
B
10 min
10 minCrunchy Summer Salad
what you need
Ingredients
iceberg lettuce (washed and chopped)Produce1 piece
cucumbers (diced)Produce2 pieces
cherry tomatoes (halved)Produce12 pieces
red onion (finely sliced)Produce0.5 pieces
parsley (chopped)Produce15 g
canned corn (drained)Pantry285 g
olive oil (for drizzling)Pantry30 ml
saltSpices4 g
paprikaSpices3 g
sour creamDairy150 g
black pepper (ground)Spices1 g
garlic powderSpices2 g- lemon juice (freshly squeezed)Produce15 ml
parmesan (grated)Dairy30 g
per serving
Nutrition
171kcal
- Carbs
- 16 g
- Proteins
- 4 g
- Fat
- 11 g
what you’ll use
Tools
Mixing bowl
Whisk
step by step
Method
- Step 1
Prepare the vegetables
- Chop the iceberg lettuce and place it in a large bowl.
- Dice the cucumbers, halve the cherry tomatoes and finely slice the red onion.
- Chop the parsley and drain the canned corn.
- Step 2
Make the dressing
- In a bowl, combine the sour cream, salt, black pepper, garlic powder, lemon juice and grated parmesan.
- Whisk until smooth and creamy.
- Step 3
Assemble the salad
- Add the cucumbers, cherry tomatoes, red onion, corn and parsley to the lettuce.
- Drizzle with olive oil and sprinkle with salt and paprika.
- Toss well, then serve with the dressing.
most cooked first