Crisp Spring Salad

For the sauce, stir yogurt, juice of one lemon, coffee cream, mustard, oil, salt and pepper. Chop the parsley and stir in.

Rinse and trim the mushrooms (prepare ready to cook, e.g. peel, remove woody parts and dirt) and slice finely. Immediately mix with half of the sauce.

Prepare the radishes (ready to cook, e.g. peel, remove woody parts and dirt) and cut into slices. Add to the mushrooms form.

Peel and quarter the kohlrabi. Cut into thin slices with a vegetable slicer or a sharp kitchen knife.

Spread the kohlrabi out decoratively on a plate. Arrange the radish and mushroom leaf salad in the middle. Drizzle the kohlrabi with the remaining sauce. Coarsely chop the pistachios and sprinkle over the lettuce.

A spicy bread goes well as a side dish.

Tip: Use a normal or light yogurt as needed!

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