Vegetable salad with flaxseed oil
2 servings
15 minutes
Vegetable salad with flaxseed oil is a simple and healthy dish of Russian cuisine that combines the freshness of seasonal vegetables with nutritious flaxseed oil. Light and aromatic, it is filled with the vibrant colors of ripe black tomatoes, crunchy cucumbers, and tangy red onions. Flaxseed oil adds a nutty flavor to the salad while garlic provides a slight spiciness. Boiled eggs enhance the dish's heartiness and microgreens add elegance. This salad is perfect as a standalone dish for a light dinner or as a side to main courses. Historically, flaxseed oil has been widely used in Russian cuisine for its health benefits, and this salad is a vivid example of a traditional approach to healthy eating.
1
Prepare the ingredients.
2
Wash the vegetables with cool water and dry them.
3
Put the eggs on high heat and wait for them to boil.
- Chicken egg: 2 pieces
4
Peel the cucumbers.
- Cucumbers: 1 piece
5
Slice the cucumbers into half circles.
- Cucumbers: 1 piece
6
Once the water boils, reduce the heat and boil the eggs for 8 minutes.
7
Place the cucumbers on a plate.
- Cucumbers: 1 piece
8
Cut the tomatoes into wedges.
- Black tomatoes: 2 pieces
9
Add tomatoes to the cucumbers.
- Black tomatoes: 2 pieces
10
Salt the vegetables.
- Salt: 1 teaspoon
11
Peel the onion and garlic.
- Red onion: 1 piece
- Garlic: 3 pieces
12
Chop the garlic finely.
- Garlic: 3 pieces
13
Slice the onion into half rings.
- Red onion: 1 piece
14
Add garlic to the salad.
- Garlic: 3 pieces
15
Dress the vegetables with flaxseed oil.
- Linseed oil: 5 tablespoon
16
Add red onion to the salad.
- Red onion: 1 piece
17
Drain the water from the pot and rinse the eggs with cold water for 2-3 minutes.
18
Then peel the eggs.
19
Cut each egg into 4 pieces.
20
Salt the egg slices.
- Salt: 1 teaspoon
21
Then pepper the eggs.
- Ground black pepper: to taste
22
Mix the vegetables in the dish and add the eggs.
23
Garnish the salad with microgreens.
- Micro salad: to taste