Green salad with nut dressing
5 servings
20 minutes
Herb salad with nut dressing is the embodiment of freshness and rich flavor. Inspired by natural ingredients, it combines crunchy greens, juicy vegetables, and a creamy dressing rich in nutty aroma. This combination makes the dish both light and nutritious, perfect for a warm day or as an exquisite appetizer to a main course. The walnut-based dressing with Dijon mustard and soy sauce adds a subtle spicy note that enhances the freshness of the greens. The uniqueness of this recipe is its versatility: it pairs well with Mediterranean and gourmet dishes. Let the salad sit before serving to allow all the flavors to harmonize and enjoy every bite of this culinary masterpiece.
1
Wash and dry the greens. Remove the stems from arugula and spinach, separate the basil leaves from the stem. For parsley, also remove the long part of the stem and leave only the part where the leaves are attached. Chop the prepared greens coarsely.
- Rocket (arugula): 1 bunch
- Parsley: 1 bunch
- Green basil: 2 sprigs
- Fresh spinach leaves: 1 bunch
2
Slice radishes and cucumbers into thin half-rings. Mix with chopped greens.
- Cucumbers: 2 pieces
- Radish: 3 pieces
3
For the dressing: blend walnuts, Dijon mustard, soy sauce, and olive oil in a blender. Then add sour cream and blend again until smooth.
- Walnuts: 30 g
- Dijon mustard: 3 teaspoons
- Soy sauce: 2 teaspoons
- Olive oil: 3 tablespoons
- Sour cream: 3 tablespoons
4
Season the vegetables and let them sit in the fridge for at least 30 minutes. This way, the vegetables and greens will absorb the sauce, making the flavor juicier.
- Olive oil: 3 tablespoons
