Toast rye bread, rub with halved garlic clove and cut into cubes.
Quarter cucumber lengthwise, scrape out seeds and cut into slices. Cut tomatoes into eighths.
Mix cucumbers, tomatoes and basil leaves with MCT Oil 100 % and balsamic vinegar and season with salt and pepper.
Mix the bread cubes into the salad and serve immediately.
|Total (400.0 g)||Per 100 g|
|of which LCT (g)||1.7||0.4|
|of which MCT (g)||18.2||4.6|