A healthy, and most importantly, easy to prepare dish is green salad. I propose to try one of the successful options. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step preparation of green salad
- Video recipe
The variety of green salad has no boundaries. There are over 100 edible species. Green foods can be mixed however you like. Therefore, everyone can find something to their liking. Today I will tell you the recipe for the most popular green salad, products for which you can buy in any supermarket.
Speaking of green salads, it is not green fruits that are meant, but ripe green products. Scientists claim that green in general has a positive effect on humans. Not to mention the benefits of green vegetables when they are inside the body. The list of green products includes: all types of lettuce leaves, zucchini, zucchini, cucumbers, cabbage, parsley, dill, broccoli, green peas, green beans, stalked celery, kiwi, avocado, gooseberries, green apples … the amount of vitamins, microelements, and negative calories. That is, such salads can be eaten without fear of gaining excess weight.
You can, of course, eat these products separately, but it is tastier to make a green salad. We will learn how to make a light salad of cabbage, cucumbers and young green peas. The only rule of green salads is that they should be seasoned and salted immediately before serving, so that the products do not wither, do not let the juice and do not lose their taste.
- Calorie content per 100 g - 15 kcal.
- Servings - 1
- Cooking time - 10 minutes
Ingredients:
- Young white cabbage - 200 g
- Cilantro - a few twigs
- Olive oil - for dressing
- Salt - a pinch
- Green peas in pods - 100 g
- Cucumbers - 1 pc.
Step by step preparation of green salad, recipe with photo:
1. Wash the white cabbage, pat dry with a paper towel and chop into thin strips.
2. Wash cucumbers, dry, cut into thin half rings and send to a bowl with cabbage.
3. Wash the cilantro, dry, cut the leaves and add to the salad.
4. Peel green peas from pods and send after cilantro.
5. Season the salad with olive oil, salt, stir and serve. If you do not serve immediately after cooking, do not season with oil or salt. Otherwise, the products will let the juice go and the salad will lose its appearance.
See also the video recipe on how to make a green salad (Transfer "Everything will be fine").
