Rocket & lamb's lettuce salad with apple & soy sauce dressing

5 1 ratings
Total time 20 mins
20 mins preparation time

Delicious lamb's lettuce salad, combined with rocket, fresh mushrooms and a quick apple and soy sauce dressing. Serve with crispy croutons.

Ingredients

2 portion(s)
60 g
lamb's lettuce
60 g
rocket
80 g
fresh mushrooms
1 
red onion
100 g
cherry tomatoes
1 
red-skinned apple
1 
avocado (not too ripe)
Some lemon juice
100 ml
apple juice
1 ½ tsp
apple cider vinegar
3 ½ tbsp
olive oil
 ¾ tsp
mustard
Freshly ground pepper
50 g
baguette
Nutritional facts (per portion): 2530 kJ  /  604 kcal
49.9 g Fat
8.6 g Protein
28.8 g Carbohydrates

Preparation

Step 1

Wash and dry the lettuce and rocket. Cut the mushrooms into slices or quarters. Peel the onion and cut into fine rings. Quarter tomatoes. Wash and quarter the apple and remove the core. Set aside a quarter of the apple and cut the remaining apple into wedges. Shape the avocado into roses, see tip.

Step 2

For the dressing, grate the apple quarter, puree with apple juice, apple cider vinegar, Kikkoman Soy Sauce, 2 tablespoons oil and mustard and season with pepper.

Step 3

Cut the baguette into cubes and fry in the remaining heated oil until crispy.

Step 4

Arrange the salad ingredients, drizzle the dressing, sprinkle the croutons on top and serve.
 

Tip:

For the avocado roses, halve the avocado, remove the stone and sprinkle a little lemon juice onto the avocado flesh. Place the avocado halves cut-side down on a work surface, peel carefully and drizzle with a little more lemon juice. Cut the avocado into 2-3 mm thin slices, carefully pull apart like a fan and carefully roll into a spiral with your hands.

Garnish with amaranth pops for an extra crunch or use roasted nuts or almonds.

Serve with lightly fried pink-centred tuna steaks.

Recipe-ID: 1135

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Wash and dry the lettuce and rocket. Cut the mushrooms into slices or quarters. Peel the onion and cut into fine rings. Quarter tomatoes. Wash and quarter the apple and remove the core. Set aside a quarter of the apple and cut the remaining apple into wedges. Shape the avocado into roses, see tip.

For the dressing, grate the apple quarter, puree with apple juice, apple cider vinegar, Kikkoman Soy Sauce, 2 tablespoons oil and mustard and season with pepper.

Cut the baguette into cubes and fry in the remaining heated oil until crispy.

Arrange the salad ingredients, drizzle the dressing, sprinkle the croutons on top and serve.
 

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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