Summer salad with flaxseed oil
4 servings
20 minutes
Summer salad with flaxseed oil is a true celebration of freshness and lightness. This recipe has roots in Armenian cuisine, where the natural taste of ingredients and health benefits are valued. The salad combines crunchy cucumbers, juicy tomatoes, spicy radishes, and fragrant greens, creating a harmony of textures and flavor nuances. The dressing made from flaxseed and sunflower oils adds a delicate nutty flavor to the dish, while flax seeds provide a light crunch and nutritional value. The summer salad is perfect for hot days when you crave something refreshing and healthy. It can be served as a standalone dish or as a side to meat and fish, adding a touch of freshness to any table.
1
Cut the cucumbers lengthwise into halves, then into very thin slices. If the cucumbers are small, you can simply slice them into rounds.
- Cucumbers: 4 pieces
2
We wash the radish well, remove the greens, and cut it into very thin slices.
- Radish: 1 bunch
3
Cut the tomatoes into large slices.
- Tomatoes: 2 pieces
4
Finely chop the greens, removing the tough ends of the stems.
- Fresh cilantro (coriander): 1 bunch
- Dill: 0.5 bunch
5
We fill with flaxseed oil and unrefined sunflower oil. If there is no flaxseed oil, it can be replaced with olive oil.
- Flaxseed (linseed) oil: 2 tablespoons
- Unrefined sunflower oil: 2 tablespoons
6
Add a spoonful of flax seeds and mix well.
- Flax seeds (linseed): 1.5 tablespoon
7
Season to taste and garnish with the remaining 0.5 spoon of flax seeds on top.
- Salt: to taste
- Flax seeds (linseed): 1.5 tablespoon