Green salad
Cooking time:
20 minutes
Active time:
15 minutes
Complexity:
Easy
Need to defrost peas
The perfect green salad is juicy, crisp and incredibly healthy. Our brand chef Artyom Kalitvintsev showed how to make a real vitamin charge from simple ingredients, which will suit both a side dish for the main dish and as a light snack.
See all recipes category Salad 4
Recipe "Green Salad"
Ingredients for 2-3 servings
salad mixture "Mesklam"
125 g
Romano
1 head
avocado
1 pc.
cucumbers
2 pcs.
green peas (frozen)
100 g
broccoli (fresh)
1 head
lemon
1 pc.
olive oil
2 tbsp. l.
pesto
1 tbsp. l.
soy sauce
1 tbsp. l.
oil for frying
10 ml
salt
to taste
pepper
to taste
seed mixture
for filing
Step 1/8
Separate the broccoli florets from the head. Boil the broccoli in a little water, then immediately transfer to ice.
Step 2/8
Fry the green peas in olive oil for 20 seconds and remove from the heat.
Step 3/8
Cut the avocado in half. To prevent it from darkening, drizzle with lemon juice or brush with olive oil.
Step 4/8
Chop the cucumbers.
Step 5/8
In a deep bowl, mix: 2 tbsp. l. olive oil, 1 tbsp. l. pesto, 1 tbsp. l. soy sauce, lemon juice, salt to taste.
Step 6/8
Slice the romano leaves and add to the bowl with the dressing.
Step 7/8
Add the Mezklam mix and stir.
Step 8/8
Place the salad with the dressing on a plate. Arrange broccoli, cucumbers, avocados, green peas beautifully on top. Sprinkle with the seeds mixture.
Ingredients for 2-3 servings
salad mixture "Mesklam"
125 g
Romano
1 head
avocado
1 pc.
cucumbers
2 pcs.
green peas (frozen)
100 g
broccoli (fresh)
1 head
lemon
1 pc.
olive oil
2 tbsp. l.
pesto
1 tbsp. l.
soy sauce
1 tbsp. l.
oil for frying
10 ml
salt
to taste
pepper
to taste
seed mixture
for filing
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