Coliflor salad with gooseberries
4 servings
40 minutes
Gooseberry and cauliflower salad is an amazing combination of freshness and light sourness. This dish comes from Russian cuisine, where the balance of flavors is traditionally valued. Tenderly boiled cauliflower pairs wonderfully with crunchy vegetables – cucumbers, tomatoes, and apples. However, the main surprise is the gooseberry – its refreshing tartness adds a piquant touch to the salad. The dressing made of sour cream, mayonnaise, and lemon juice unites the ingredients, creating a harmonious taste. This salad is perfect for summer feasts, refreshing and delighting with unusual flavor nuances. It works well as a standalone dish or as an accompaniment to meat or fish main courses. Light, nutritious, and incredibly tasty – this salad definitely deserves attention!
1
Boil cauliflower in salted water, cool in the broth, and divide into small florets.
- Cauliflower: 1 piece
- Salt: to taste
2
Cut cucumbers, tomatoes, and peeled apples into cubes.
- Tomatoes: 100 g
- Cucumbers: 100 g
- Apple: 50 g
3
To prepare the dressing, mix sour cream, mayonnaise, and lemon juice. Chop the gooseberries and add them to the dressing. Add salt and a little sugar.
- Sour cream: 50 g
- Mayonnaise: 50 g
- Lemon juice: 1 tablespoon
- Gooseberry: 50 g
- Salt: to taste
- Sugar: to taste
4
Combine all the ingredients and dress the salad.
- Cauliflower: 1 piece
- Tomatoes: 100 g
- Cucumbers: 100 g
- Apple: 50 g
- Sour cream: 50 g
- Gooseberry: 50 g
- Mayonnaise: 50 g
- Lemon juice: 1 tablespoon
- Salt: to taste
- Sugar: to taste