Egyptian salad
4 servings
30 minutes
Egyptian salad is an exotic and refreshing dish that combines the sweetness of fruits with the crunchy texture of vegetables. Its roots trace back to Arab culinary traditions where harmony of flavors plays a key role. Bananas, apples, and celery create a unique sweet-crunchy composition while tomatoes and lettuce add freshness. Mayonnaise binds all the ingredients together, creating a delicate creamy texture. This dish is perfect for a summer dinner or as an unusual appetizer on a festive table. Traditionally served in banana peels gives the salad an authentic look and adds a touch of originality. Light, refreshing, and rich in vitamins, this salad can surprise and delight lovers of unconventional flavor combinations.
1
Wash the bananas, cut them lengthwise into two halves, carefully remove the pulp and cut it into strips. Clean and slice the celery, apples, and lettuce into strips. Slice the tomatoes.
- Bananas: 160 g
- Celery stalk: 160 g
- Tomatoes: 80 g
- Apple: 160 g
- Green salad leaves: 120 g
2
Mix all the ingredients, add mayonnaise. Place the salad in a salad bowl or banana peels, and decorate with lettuce leaves and tomato slices.
- Mayonnaise: 130 g
- Fresh herbs: 10 g
- Bananas: 160 g
- Tomatoes: 80 g
- Green salad leaves: 120 g
