The perfect summer salad

4 servings

20 minutes

Vladimir Chistyakov, chef of the Buro TSUM restaurant, shared the recipe with us.

Energy value per serving

• Calories: 127.2
• Proteins: 2.7g
• Fats: 10.3g
• Carbohydrates: 6.4g

Ingredients

• Cauliflower: 150 g
• Zucchini: 100 g
• Cucumbers: 150 g
• Avocado: 0.5 pc
• Lemon: 0.5 pc
• Yuzu juice: 10 ml
• Grainy mustard: 0.5 tbsp
• Dijon mustard: 0.5 tsp
• Olive oil: 30 ml
• White balsamic cream: 2 tbsp
• Mixed salad leaves: 70 g

Cooking steps

1. Thinly slice the cauliflower using a mandoline.

   Required ingredients:

   • Cauliflower: 150 g

2. Slice the zucchini into thin rings using a mandoline.

   Required ingredients:

   • Zucchini: 100 g

3. Slice the cucumbers into rings about 1 cm thick.

   Required ingredients:

   • Cucumbers: 150 g

4. Cut the avocado in half, remove the pit, and use a spoon to separate the flesh from the skin.

   Required ingredients:

   • Avocado: 0.5 piece

5. Cut the flesh of the avocado into large cubes.

   Required ingredients:

   • Avocado: 0.5 piece

6. Grate lemon zest into a bowl, trying not to grate the white part as it adds bitterness.

   Required ingredients:

   • Lemon: 0.5 piece

7. Add lemon juice, yuzu juice, two types of mustard, olive oil, and white balsamic cream to the zest.

   Required ingredients:

   • Yuzu juice: 10 ml
   • Grainy mustard: 0.5 tablespoon
   • Dijon mustard: 0.5 teaspoon
   • Olive oil: 30 ml
   • White balsamic cream: 2 tablespoons

8. Mix with a spoon until smooth. Do not whip, or it will turn into a thick mass resembling mayonnaise.

9. Mix the vegetables in a large bowl and add salad leaves to them.

   Required ingredients:

   • Mixed salad leaves: 70 g

10. Dress the salad, leaving some for serving, and mix the salad by hand to avoid bruising the leaves and breaking the vegetables.

11. Serve the salad on individual plates, drizzle with the remaining dressing, and serve immediately.