Seasonal salad

Name: Seasonal salad - Zina E.
Ingredients: 5; 6 leaves of green salad; 2 radishes; 2 green onions; 1 bunch of fresh parsley; 1 clove of garlic; cold; pressed sunflower oil; apple cider vinegar; salt; pepper

Savory - Seasonal salad by Zina E. - Recipia

I usually make this salad in the spring when I find the first tender vegetables at the market. It's not complicated and doesn't take long. I like that it's the kind of salad you can put on the table next to almost anything without much thought. If you have the vegetables washed, it actually takes just a few minutes to prepare. Quick Info Total time: 10 minutes Preparation time: 10 minutes Cooking time: - Servings: 2-3 Difficulty: very easy Recipe type: seasonal salad, quick side dish Ingredients 5-6 leaves of green lettuce 2 radishes 2 green onions 1 small bunch of parsley 1 clove of garlic Cold-pressed sunflower oil, to taste Apple cider vinegar, to taste Salt Pepper Preparation method 1. Wash all the vegetables well under cold running water. Pay attention to the lettuce leaves, which may have hidden dirt at the base. 2. Tear the lettuce leaves into suitable pieces, not too small. Put them directly into the bowl. 3. Slice the radishes thinly. If they are small, quarters are also fine. 4. Slice the green onions, both the white and green parts. Add them to the salad. 5. Chop the parsley, neither too finely nor too coarsely, and add it to the bowl. 6. Crush the garlic with the blade of the knife and chop it finely, then place it on top. 7. Season with salt and freshly ground pepper. The amounts depend on taste; I recommend starting with less and then adjusting. 8. Drizzle a little apple cider vinegar. Not too much, so it doesn't overpower the taste of the vegetables. 9. Add cold-pressed sunflower oil, just enough to lightly bind the salad. 10. Mix a few times with your hand or with two large spoons. Taste and, if necessary, add a little more salt or vinegar. Why I make this recipe often It's one of the fastest salads I know, and you don't need expensive or hard-to-find ingredients. I love it because it's fresh, goes with any main dish, or even as a simple snack. I don't complicate things with other dressings when I make this salad. Tips and variations Tips - If you have time, let the washed vegetables drain so the salad isn't watery. - Raw garlic can be intense; if you don't want a strong flavor, use only half or omit it. - The lettuce wilts quickly if it sits with dressing, so it's best to make it just before serving. Substitutions - Cold-pressed sunflower oil can be replaced with olive oil, but it will slightly change the taste. - If you don't have apple cider vinegar, you can use lemon juice. - Green onions can be replaced with thinly sliced red onions if that's what you have on hand. Variations - I sometimes add thinly sliced cucumber or halved cherry tomatoes, but strictly depending on what I have in the fridge. - For those who want a heartier salad, it also works with a boiled egg on top. - If you want a different flavor, try dill instead of parsley. Serving ideas - It goes well with any meat or fish main dish, but also alongside cheeses. - I've put it on sandwiches with cold chicken or boiled eggs. - Good as a quick snack on its own when it's very hot. Frequently asked questions 1. Can the salad be made without garlic? Yes, you can omit the garlic if you don't want an intense flavor. The final taste will be milder. 2. What type of vinegar is the most suitable? Apple cider vinegar is the most suitable because it is milder, but if you don't have it, white wine vinegar or lemon juice will also work. 3. Can I prepare the salad in advance? I don't recommend it because the lettuce leaves wilt quite quickly after adding the dressing. It's best to mix everything just before serving. 4. What can I replace the green lettuce with? If you don't have green lettuce, you can use young spinach or arugula, but the taste will be slightly different. 5. How can I make the salad more filling? You can add a boiled egg, tuna, or cheese cubes if you want to make the salad a heartier snack. Nutritional values Approximate values per serving (1/3 of the recipe): - Calories: 70-100 kcal - Protein: 1-2 g - Carbohydrates: 3-5 g - Fats: 6-8 g These values depend on the amount of oil and the size of the vegetables used. The salad is quite light, with fats mostly coming from the oil used at the end. Storage and reheating The salad does not store well after being mixed with dressing. If you want to prepare it in advance, keep the chopped vegetables separate and add the vinegar and oil just before serving. It cannot be reheated.

Seasonal salad

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