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Salad "Green"
This salad is vegan. Very easy to prepare and very light but delicious nonetheless.
How to cook Salad "Green"
Step 1
Cut cucumbers, cabbage and celery.
Step 2
Mix all vegetables in a salad bowl. Lay out the olives, cut into halves. Season with oil and lemon juice, add salt to taste and pepper. Add greens if desired. Enjoy your meal!
Salad "Green" - FAQ About Ingredients, Baking Time and Storage
Yes, you can use avocado oil, sunflower oil, or even sesame oil for a different flavor profile. Just keep in mind that the taste will vary slightly.
This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. The vegetables may lose some crispiness over time.
Yes, this salad is low-carb as it primarily consists of vegetables. Just ensure the dressing and any additional ingredients align with your carb limits.
Absolutely! Grilled chicken, tofu, chickpeas, or boiled eggs are great protein additions that pair well with the fresh vegetables.
You can enhance the salad with spinach, arugula, kale, or fresh herbs like parsley or dill for extra flavor and nutrients.
Yes, you can prep the vegetables ahead of time, but wait to add the dressing until just before serving to keep the salad crisp and fresh.
No, this salad does not freeze well as the vegetables will become soggy and lose their texture upon thawing. It's best enjoyed fresh or refrigerated for a short time.
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