Spring salad

Name: Spring salad - Melina F.
Ingredients: green lettuce leaves; 4 green onions; 1 yellow onion (dried); 2 large tomatoes; 2 cucumbers; 1 red bell pepper; 1 green bell pepper; salt to taste; olive oil; fresh juice from 1 lemon

Savory - Spring salad by Melina F. - Recipia

When I have a little time and want something light, I always turn back to this simple salad with fresh vegetables. Especially in spring, when green onions and tender lettuce appear, the difference in taste is noticeable. The vegetables are easy to find, nothing sophisticated is needed, and honestly, it rarely happens that I don't already have almost everything I need in the fridge. Usually, I chop everything directly, season it on the spot, and let it chill a bit before serving. Quick Info Total time: 20 minutes Preparation time: 15 minutes Cooking time: none required Servings: 3-4 people Difficulty: easy Recipe type: spring salad, quick meal, side dish Ingredients green lettuce leaves 4 green onion stalks a yellow onion (dried) 2 large tomatoes 2 cucumbers a red bell pepper a green bell pepper salt to taste olive oil the fresh juice of one lemon Preparation method 1. Wash all the vegetables well. The lettuce is drained and torn or cut into suitable pieces, not too small. 2. The green onions are sliced thinly. The yellow onion is cut into julienne or rings. 3. The tomatoes are cut into large cubes or slices, as preferred. The cucumbers are sliced or cut into rounds. 4. The red bell pepper and green bell pepper are seeded and cut into strips or cubes. 5. Place all the vegetables in a large bowl. Sprinkle with salt to taste, add olive oil and the fresh lemon juice. 6. Gently mix with your hands or with two spoons, so as not to crush the vegetables. 7. Cover the bowl and let it chill in the fridge for 10-15 minutes before serving, so the flavors combine and the salad is cool. Why I make the recipe often I love it because it is quick to prepare, the ingredients are accessible year-round, and it can accompany any dish. The taste greatly depends on the freshness of the vegetables, so it doesn't need anything extra. I chill it briefly, as this gives it a more balanced taste, especially on warm days. Tips and variations Tips Do not mix the salad too hard so that the tomatoes do not crush and release too much juice. If you use a spicier yellow onion, you can rub it lightly with a little salt before adding it. If the vegetables are not cold, you can place them in the fridge for a few minutes before cutting. Substitutions You can use red onion instead of yellow if you want a sweeter taste. Sunflower oil works instead of olive oil, although the taste will be more neutral. If you don’t have red bell pepper, just use green bell pepper or vice versa. Variations You can add sliced radishes if you have them on hand. For extra flavor, a little chopped fresh parsley. Sliced olives can be added for a slightly different taste, but the basic combination is quite good on its own. Serving ideas I serve it as a side dish with meat dishes, or as a light main meal for lunch. It also works well as an appetizer, especially on warm days, with a piece of fresh bread. Frequently asked questions Can I prepare the salad further in advance? I recommend making it no more than 1-2 hours before serving. If it sits longer, the tomatoes and cucumbers release a lot of water and the texture is not the same. Do I need to use all three types of onion and bell peppers? No, if you're missing one, you can adapt the recipe, but the taste is more complex with both types of onion and both bell peppers. Can I add other vegetables? Yes, the recipe is flexible. You can add radishes, spinach, or other greens, but the classic taste remains as above. How do I choose the amount of salt, oil, and lemon? It’s added to taste. Start with a little and adjust as you go, especially if you’re making the salad for more people. Nutritional values Estimate per serving (for 4 servings, using basic ingredients): Calories: approx. 80-120 kcal Protein: 2-3 g Carbohydrates: 10-13 g Fats: 5-7 g (depending on how much olive oil you use) The low caloric value is due to the vegetables, most of the calories coming from the olive oil. Storage and reheating The salad can be stored in the fridge, covered, but I do not recommend keeping it for more than 24 hours. Over time, the vegetables release water and the texture becomes soft. It is not reheated; it is served cold, straight from the fridge. If you have leftovers, gently mix before consuming, but the texture will not be as fresh as on the day it was prepared.

Spring salad

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