Summer salad
Fresh herb salads with vegetables in the summer are no longer just a light snack. On hot days, they can replace a whole meal. This summer salad can be served as an appetizer or as a side dish for meat. In the latter case, it is better to make the dressing sharper.
Ingredients
Servings 6 servings- 3 small carrots
- 2 medium turnips
- 1 small parsnip root
- 2 medium cucumbers
- 1 apple
- 3 art. l. lemon juice
- 100 g of lettuce
- 2 medium tomatoes
- a couple of st. l. Sahara
- olive oil - 2 tbsp.
- 2 tbsp. l. natural yogurt
- 1 st. l. cumin seeds
- salt
Cooking
Step 1
Carrots, turnips, parsnips and cucumber cut into thin strips. Peel the apple, remove the core, cut into strips and sprinkle with lemon juice. Separate lettuce into leaves, wash, dry and chop very thinly.
Step 2
Wash the tomatoes, cut the skin crosswise, pour over with boiling water, remove the skin. Cut into 4 pieces and remove the seeds. Cut the pulp into strips.
Step 3
Mix the remaining lemon juice with sugar, add olive oil and yogurt. Whisk in a blender. Put the vegetables in a salad bowl, season with salt, pepper and cumin, add dressing and mix.