Chicory Salad with Cocktail Sauce
8,2 / 10
- For the cocktail sauce
- 150 grams Yogurt (0.1% fat)
- 50 grams Mayonnaise
- 1 Tbsp Ketchup
- 2 Tbsps lemon juice
Rinse the chicory, shake dry, remove the core and separate the leaves.
Peel the avocado, cut in half, remove pits and cut into thin columns. Immediately sprinkle with lemon juice.
Peel the carrot and cut into matchstick large pins. Rinse, trim and cut the celery crosswise into thin slices.
Mix the yogurt, mayonnaise and tomato ketchup and season with salt, pepper and lemon juice to taste.
Arrange the vegetables on plates and serve with the sauce.