Summer Salad with Radishes, Chickpea, Fennel and Mushrooms with Raspberry Vinaigrette

20180411_144709[1]Ingredients (for a small bowl with 1 portion or 2 small ones):

  • 1 small fennel
  • lamb’s lettuce
  • ca. 5 radishes
  • 1/3 cucumber
  • some mushrooms
  • small can of chickpeas

for the vinaigrette:

  • handful of raspberries (I used frozen)
  • white balsamic vinegar
  • olive oil
  • salt and pepper
  1. Wash and dry the salad and seperate the roots.
  2. Grate fennel. Thinly slice mushrooms, cucumber and radishes.
  3. Puree the raspberries and mix together 2 parts of olive oil with 1 part of balsamic vinegar in a small cup, add salt and pepper according to taste.
  4. In a big salad bowl, mix all ingredients together and serve. Enjoy! ♥

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