It is early spring, and I often daydream about my allotment and the abundance of lovely greens it provided. Summers call for a refreshing change, and for me, that
means turning to the vibrant world of salads. In the middle of the heat, there's a certain joy in indulging in a bowl with crisp greens, juicy tomatoes,
and crunchy cucumbers. It's a welcomed break from heavier dishes.
As I assemble my salad, I'm not just tossing ingredients; I'm orchestrating a symphony of tastes and textures that awaken my senses. At least that was my thought when I made this salad last summer. But it is cherished, and I often make it, even during early spring
😊
Ingredients:
1 bunch fresh parsley, finely chopped
1 bunch mint leaves, finely chopped
2 ripe tomatoes, diced
1 small red onion, thinly sliced
1 small cucumber, diced
2 cups iceberg lettuce, shredded
Lime juice
Crema di Balsamico, for drizzling
Salt and pepper, to taste
Method:
1. Rinse the parsley, mint leaves, tomatoes, onion, cucumber,
and iceberg lettuce under cold water. Pat them dry with a clean kitchen towel
or paper towels. Finely chop the parsley and mint, dice the tomatoes and
cucumber, thinly slice the onion, and shred the iceberg lettuce.
2. In a large mixing bowl, combine the chopped parsley and mint, diced
tomatoes, sliced onion, diced cucumber, and shredded iceberg lettuce. Toss
gently to mix everything evenly.
3. Season the salad with salt and pepper as well as
lime juice according to your taste preferences. Toss again to distribute the
seasoning evenly throughout the salad.
4. Just before serving, drizzle the salad with Crema di
Balsamico, adding a sweet and tangy flavor that complements the freshness of
the vegetables. Start with a small amount and adjust to your liking.
Serve: Transfer the parsley salad to a serving dish or
individual plates.
Enjoy: Serve this fresh and vibrant parsley salad as a side
dish to accompany your favorite main course or enjoy it on its own as a light
and healthy meal.
Enjoy!
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