Salad from the garden
4 servings
20 minutes
Garden salad is the embodiment of freshness and summer abundance. It originated in Russian cuisine traditions where vegetables picked straight from the garden form the basis of simple and healthy dishes. Bright cucumber sticks, crunchy radishes, aromatic red onions, and tender slices of green apple create a balance of flavors: from freshness to a slight tanginess. A dressing made from fragrant sunflower oil highlights the natural juiciness of the ingredients, while crispy roasted seeds add textural variety. This salad not only pleases the eye but also pairs perfectly with a light summer dinner or as a fresh accent to main dishes. It can be served with baked fish or meat and goes wonderfully with rye bread and herbal drinks. A true delight for seasonal produce lovers!
1
Cut the cucumbers into sticks.
- Cucumbers: 600 g
2
Slice the radish into thin rounds.
- Radish: 5 piece
3
Remove the core from the apple, optionally peel the skin.
- Green apples: 1 piece
4
Cut it into thick strips.
5
Sprinkle the sliced apple with lemon juice to prevent browning.
- Lemon: 0.3 piece
6
Cut the onion into thin feathers.
- Red onion: 0.5 head
7
Roast the seeds in a dry pan.
- Sunflower seeds: 1 tablespoon
8
Mix cucumbers, radishes, onions, apples, and microgreens in a salad bowl.
- Microgreens salad mix: to taste
- Cucumbers: 600 g
- Radish: 5 piece
- Red onion: 0.5 head
- Green apples: 1 piece
9
Salt, pepper, and dress with fragrant sunflower oil.
- Salt: to taste
- Ground black pepper: to taste
- Unrefined sunflower oil: 2 tablespoons
10
Sprinkle the salad with seeds and serve.
- Sunflower seeds: 1 tablespoon
