Vegetable salad with avocado, cucumber and Chinese cabbage
4 servings
15 minutes
Vegetable salad with avocado, cucumber, and Beijing cabbage is a fresh and light dish perfect for a summer day or healthy snack. Its roots trace back to European cuisine, where the balance of flavors and textures is valued. Crispy Beijing cabbage adds tenderness, cucumber provides juiciness, and bell pepper adds a sweet note. Avocado, rich in healthy fats, makes the salad filling and rich. The dressing of soy sauce and olive oil harmoniously highlights the freshness of the ingredients, while herbs add aromatic spiciness. This salad pairs well with meat dishes or can serve as a light standalone dinner.
1
Chop the Beijing cabbage into medium slices.
- Napa cabbage (pak choi type): 0.3 piece
2
Slice the fresh cucumber and half a bell pepper.
- Cucumbers: 1 piece
- Bell pepper: 0.5 piece
3
Peel the avocado and cut it into cubes (you can optionally drizzle with lemon juice).
- Avocado: 1 piece
- Soy sauce: 3 tablespoons
4
Finely chop the greens (dill, parsley), add salt and spices.
- Fresh herbs: 1 bunch
- Salt: to taste
- Mixed peppercorns (four peppers): to taste
5
Dress the salad with the sauce (soy + olive oil) and mix well.
- Soy sauce: 3 tablespoons
- Olive oil: 2 tablespoons
