Description
Knackige Gurke und süße Paprika treffen auf ein cremiges Joghurt-Senf-Dressing mit frischen Kräutern. Frisch, bunt und aromatisch – ein leichter Salat mit zarter Säure und feiner Würze.
Ingredients
Scale
- 1 Salatgurke (cucumber)
- 1 rote Paprikaschote (red bell pepper)
- 150 g Joghurt (yogurt)
- 1 TL Senf (1 teaspoon mustard)
- 1 EL Essig (1 tablespoon vinegar)
- 1 TL Öl (1 teaspoon oil)
- 1 Prise Zucker (a pinch of sugar)
- 1 EL frische Kräuter, gehackt (z. B. Dill, Schnittlauch, Petersilie) (1 tablespoon fresh herbs, chopped, e.g., dill, chives, parsley)
- Salz und Pfeffer (salt and pepper, to taste)
Instructions
- Begin by preparing the vegetables. Wash the cucumber thoroughly, peel it using a vegetable peeler, and then cut it into thin sticks (stifteln). Set the cucumber sticks aside in a large mixing bowl or salad bowl.
- Next, wash the red bell pepper carefully under running water. Remove the stem, halve the pepper, and use a knife to remove the seeds and white membranes. Cut the pepper into small, bite-sized pieces or thin strips, depending on your preference. Add the chopped pepper to the bowl with the cucumber.
- Prepare the yogurt mustard dressing. In a separate bowl, add the yogurt, mustard, vinegar, oil, and a pinch of sugar. Whisk the mixture until it is smooth and well combined.
- Finely chop your selection of fresh herbs, such as dill, chives, and parsley. Add the chopped herbs to the yogurt dressing and stir well to incorporate them evenly.
- Season the dressing generously with salt and freshly ground black pepper. Taste the dressing and adjust the seasoning as needed, adding more salt, pepper, or a touch more vinegar for acidity if preferred.
- Pour the finished yogurt mustard dressing evenly over the prepared cucumber and bell pepper pieces in the salad bowl.
- Using two large spoons or salad servers, gently toss the vegetables with the dressing to ensure everything is evenly coated. Alternatively, you can layer the vegetables in a serving bowl and drizzle the dressing over the top if you prefer a more decorative presentation.
- Let the salad sit for a few minutes for the flavors to meld, or refrigerate for up to 30 minutes before serving. Serve the salad chilled or at room temperature as a refreshing side dish.
Notes
For extra flavor, you can add other fresh herbs such as basil or tarragon. This salad pairs well with grilled meats, fish, or as a light lunch on its own. If you prefer a vegan version, substitute the yogurt with a plant-based alternative. Adjust the amount of mustard or vinegar to suit your taste. The salad is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to one day.
- Prep Time: 10
- Cook Time: 20
- Category: Salatrezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 150-250
- Sugar: 11-16g
- Sodium: 300-600mg
- Fat: 8-15g
- Saturated Fat: 1-3g
- Carbohydrates: 25-35g
- Fiber: 4-8g
- Protein: 5-10g
- Cholesterol: 0-20mg
