
4 Potatoes
50 g Peas(fresh / frozen)
½ Fresh cucumber
30 g Onion
1 Carrot
1 Chicken fillet(Shrimp-200g)
½ Avocado(optional)
3 tbsp Organic yogurt
1 tsp Honey
Mustardtaste
Pepper taste
Sea salttaste
1
We set to boil the potatoes and carrots whole until ready;
2
3
Defrost peas (if necessary). Cut the cucumber and onion into cubes. Dice the cooked vegetables together with the finished fillet. If desired, finely chop the avocado and add to the ingredients;
4
Combine yogurt, honey and mustard. You can add more honey or mustard, depending on the desired taste. Season dressing with salad.
CategoryMain Cource, SaladsCuisineEastern EuropeanCooking MethodBoiling, TossingDietLow Calorie, Low Fat, Vegetarian
Ingredients
4 Potatoes
50 g Peas(fresh / frozen)
½ Fresh cucumber
30 g Onion
1 Carrot
1 Chicken fillet(Shrimp-200g)
½ Avocado(optional)
3 tbsp Organic yogurt
1 tsp Honey
Mustardtaste
Pepper taste
Sea salttaste