Vegetable salad with avocado, cucumber and Chinese cabbage

4 servings

15 minutes

Vegetable salad with avocado, cucumber, and Beijing cabbage is a fresh and light dish perfect for a summer day or healthy snack. Its roots trace back to European cuisine, where the balance of flavors and textures is valued. Crispy Beijing cabbage adds tenderness, cucumber provides juiciness, and bell pepper adds a sweet note. Avocado, rich in healthy fats, makes the salad filling and rich. The dressing of soy sauce and olive oil harmoniously highlights the freshness of the ingredients, while herbs add aromatic spiciness. This salad pairs well with meat dishes or can serve as a light standalone dinner.

Energy value per serving

• Calories: 164.3
• Proteins: 3.3g
• Fats: 14.2g
• Carbohydrates: 4.8g

Ingredients

• Chinese cabbage: 0.3 pc
• Cucumbers: 1 pc
• Sweet pepper: 0.5 pc
• Avocado: 1 pc
• Green: 1 bunch
• Soy sauce: 3 tbsp
• Olive oil: 2 tbsp
• Salt: to taste
• Mix of peppers: to taste

Cooking steps

1. Chop the Beijing cabbage into medium slices.

   Required ingredients:

   • Chinese cabbage: 0.3 piece

2. Slice the fresh cucumber and half a bell pepper.

   Required ingredients:

   • Cucumbers: 1 piece
   • Sweet pepper: 0.5 piece

3. Peel the avocado and cut it into cubes (you can optionally drizzle with lemon juice).

   Required ingredients:

   • Avocado: 1 piece
   • Soy sauce: 3 tablespoons

4. Finely chop the greens (dill, parsley), add salt and spices.

   Required ingredients:

   • Green: 1 bunch
   • Salt:  to taste
   • Mix of peppers:  to taste

5. Dress the salad with the sauce (soy + olive oil) and mix well.

   Required ingredients:

   • Soy sauce: 3 tablespoons
   • Olive oil: 2 tablespoons