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Summer mustard salad with cherries
Summer mustard salad with cherries and almonds under a spicy dressing with light soy sauce and maple syrup. Vitamin and delicious!
How to cook Summer mustard salad with cherries
Step 1
Rinse mustard, remove pits from cherries.
Step 2
Put coarsely chopped mustard on a plate, radish - in rings.
Step 3
Add cut into quarters - tomato and cherry.
Step 4
Add chopped herbs and almonds.
Step 5
Season the salad, stir, add lemon, herbs and sweet cherry.
Summer mustard salad with cherries - FAQ About Ingredients, Baking Time and Storage
Yes, you can substitute with spinach, arugula, or kale for a different flavor and texture. Adjust seasoning to taste as some greens are more bitter or peppery.
This salad is best eaten fresh but can be stored in an airtight container for up to 1 day. Add the almonds and herbs just before serving to maintain crunch and freshness.
Yes, this salad is naturally low in carbs. To reduce carbs further, omit the cherries or use fewer, and ensure your dressing is sugar-free.
Dried cherries (rehydrated briefly) or pomegranate seeds make great substitutes, offering a similar sweet-tart flavor and vibrant color.
Prep ingredients separately and combine just before serving to prevent wilting. Keep the dressing on the side for guests to add themselves.
Sunflower seeds or roasted chickpeas can replace almonds for a nut-free crunch, adding similar texture and protein.
Add grilled chicken, quinoa, or feta cheese for protein. These additions make the salad hearty enough to stand alone as a meal.
A balsamic vinaigrette or apple cider vinegar with olive oil complements the cherries and mustard greens beautifully.
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