german

Rye Bread Salad with Radishes, Cucumber, and Buttermilk Dill Dressing

This dish pairs rye bread, cubed with cucumber, diced, radishes, thinly sliced and buttermilk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Vegetarian High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

22 g Protein

82 g Carbohydrates

26 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

110g rye bread, cubed 292 kcal
180g cucumber, diced 27 kcal
120g radishes, thinly sliced 19 kcal
25g green onion, thinly sliced 10 kcal
180g buttermilk 72 kcal
80g plain yogurt (2%) 49 kcal
18g olive oil 159 kcal
15g lemon juice 5 kcal
6g fresh dill, chopped 2 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

rye bread
Toast rye bread cubes in a dry skillet over medium heat until crisp, 5-6 minutes. Let cool slightly.
buttermilkplain yogurt (2%)olive oillemon juicefresh dillsaltblack pepper
In a bowl, whisk buttermilk, yogurt, oil, lemon juice, dill, salt, and pepper into a creamy dressing.
cucumberradishesgreen onion
Add cucumber, radishes, and green onion to the bowl and toss to coat.
rye bread
Fold in toasted rye cubes and let stand 5 minutes so the bread absorbs some dressing but stays a bit crisp.
lemon juicesaltblack pepper
Taste and adjust salt, pepper, and lemon. Serve immediately.