Raspberry summer salad with vegan Köttbullar
Theresa Aicher
28/07/23
Reading time: 8 minutes
75 g Easy To Mix Köttbullar
1 cucumber
Some cherry tomatoes
1 carrot
100 g baby spinach
1 apricot
Fresh parsley
Sunflower seeds
Raspberry dressing
100g raspberries
2 tbsp rapeseed oil
1 tbsp light balsamic vinegar
1 teaspoon agave syrup
Mix Easy To Mix Köttbullar according to instructions and chill
Slice the cucumber and carrots with the peeler
Halve the tomatoes and chop the parsley
Cut the apricot into eighths
Arrange the baby spinach and the remaining vegetables in a bowl and form an apricot star in the middle
Fry the Köttbullar in a pan with oil and place on top of the salad
Prepare dressing
Puree the raspberries, rapeseed oil, balsamic vinegar and agave syrup, adding water if necessary
Pour dressing over salad and köttbullar
Top with sunflower seeds and parsley
Get out in the sun and enjoy!
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