Crispy Vegetable, Avocado and Wasabi Salad

Ingredients

• 1 carrot (grated with a mandoline)
• 1 cucumber (grated or thinly sliced)
• 0.333333 kohlrabi (grated or thinly sliced)
• 0.333333 red bell pepper (thinly sliced)
• 0.333333 red onion (thinly sliced)
• 1 tbsp mayonnaise
• 0.5 tsp wasabi
• green onion (amount to taste, chopped)
• 0.5 avocado (sliced or added in pieces)
• salt (to taste)
• 0.166667 lemon juice (juice from approximately 1/6 of a lemon)

Steps

1. 1

   Wash, peel and grate the carrot with a mandoline into thin strips or slices. Place it in a large bowl.

2. 2

   Wash the cucumber and grate or thinly slice it, then add it to the carrot.

3. 3

   Peel the kohlrabi, grate or thinly slice it, and add it to the bowl.

4. 4

   Remove the seeds and membranes from the red bell pepper, thinly slice it, and add it to the vegetables.

5. 5

   Peel the red onion, thinly slice it, and add it to the salad.

6. 6

   Chop the green onion and add it to the bowl.

7. 7

   Add the mayonnaise and wasabi.

8. 8

   Pour in the lemon juice and season the salad with salt to taste.

9. 9

   Halve the avocado, remove the pit and peel, then cut the flesh into pieces. Add it to the remaining ingredients.

10. 10

    Mix everything thoroughly, gently combining the ingredients so as not to mash the avocado. Serve immediately as a side dish with grilled dishes.

Notes

It is best to serve the salad immediately after preparation, as the avocado may brown and the vegetables will lose their crispness over time. Adjust the amount of green onion and salt to taste.

Nutrition per serving

• salad
• grill side dish
• vegetarian
• gluten-free
• quick
• no-cook
• crispy
• mildly spicy