Picnic Salad

Salad for picnic

Total: 25 min

Difficulty: easy


  1. Wash and clean vegetables. Separate broccoli into small florets. Cut woody ends off asparagus and cut asparagus into pieces. Heat 1 tbsp. oil in a pan. Sauté asparagus and broccoli for 2-3 minutes.
  2. Peel and grate carrots. Dice the tomatoes, peppers and cucumber. Cut the spring onions into rings. Shake the spinach until dry.
  3. Peel and chop garlic. Mix garlic with Tahini, 2 tablespoons olive oil, lemon juice, and honey until smooth. Season with salt and pepper.
  4. Mix all salad ingredients with sunflower seeds. Fill the dressing into a separate bottle and mix with the salad just before serving.

Nutritional values:

Energy 154kcal 7%
Protein 6g 10%
Fat 8g 11%
Carbohydrates 11g 4%

Vital substances:

Vitamin C 99.5mg 100%
Vitamin E 5.0mg 42%
Potassium 606.0mg 30%
Zinc 1.2mg 14%


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