Ingredients
1 papaya
2 kiwis
200 g melon
1 cabbage, small, white
2 carrots
1 red bell pepper
2 sprig(s) celery
lime juice, of 2 limes
lime zest, of 2 limes
3 tablespoon(s) olive oil
1/4 bunch parsley, fresh, finely chopped + extra to serve
200 g tofu
200 g strained yogurt, 2%
salt
pepper
Method
Peel the papaya and cut it into thin slices. Remove seeds and julienne the papaya like pasta. Place it in a big bowl.
Peel the kiwis and cut them into slices, 1 cm thick. Add them to the bowl with the papayas.
Peel the melon and cut it into 1 cm cubes. Add the cubes to the bowl with the rest of the fruits.
Finely chop the cabbage, grate the carrots with the large blades of the grater. Cut the pepper into thin slices. Cut the celery stalks into rounds. Add them to the bowl with the rest of the fruits.
Add the lime zest, lime juice, olive oil, fresh parsley, tofu (cut into 1 cm cubes) and yogurt to the bowl.
Season with salt and pepper and mix.
Season to taste and serve with extra parsley (finely chopped).
Source: Akis Petretzikis
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