A great fresh salad that mixes fruit and vegetables!

Scale

1 kohlrabi, peeled and thinly sliced

60 ml (1/4 tasse) de jus de citron

0,5 ml (1/8 c. à thé) de sel

1 apple, cored and diced (or cut into sticks)

60 gr (2 cups) arugula (or bitter-sweet lettuce)

65 gr (1/2 tasse) de raisins sans pépins, coupés en deux

30 gr (1/4 tasse) de copeaux de fromage pecorino ou parmesan

30 ml (2 tablespoons) olive oil

15 ml (1 tablespoon) white wine vinegar

1/4 red cabbage (optional)

1 2 diced tomatoes (optional)

50 gr walnuts (optional)

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Place kohlrabi slices in a bowl. Drizzle with half the lemon juice and sprinkle with salt.

Mix and marinate for about 15 minutes.

In a large bowl, combine apple and remaining lemon juice. Drain excess juice.

Drain the kohlrabi slices and add to the apple.

Add remaining ingredients.

Enjoy!

This is a good salad base to which you can add other ingredients such as red cabbage or tomatoes.

For a vegan version of this recipe, you can replace the pecorino with a faux-mage cheese.

For protein, you can add nuts. I prefer walnuts for this salad, but almonds or cashews can also do the trick.