VEGAN

Greens Salad with Nut Dressing

Salads | Author's cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Suitable for breakfast, lunch, and dinner. Pairs well with hard cheeses, rice, and canned tuna.

Ingredients

Arugula - 1 bunch
Parsley - 1 bunch
Fresh Basil - 2 sprigs
Fresh Spinach Leaves - 1 bunch
Cucumbers - 2 pieces
Radishes - 3 pieces
Sour Cream - 3 tablespoons
Olive Oil - 3 tablespoons
Dijon Mustard - 3 teaspoons
Soy Sauce - 2 teaspoons
Walnuts - 1.1 oz

Step by Step guide

Step 1

Wash and dry the greens. Remove the stems from the arugula and spinach, and separate the basil leaves from the stems. For the parsley, remove the long part of the stem and keep only the part with the leaves. Chop the prepared greens coarsely.

Step 2

Slice the radishes and cucumbers into thin half-moons. Mix with the chopped greens.

Step 3

For the dressing: blend the walnuts, Dijon mustard, soy sauce, and olive oil in a blender until smooth. Then add the sour cream and blend again until homogeneous.

Step 4

Dress the vegetables and let them sit in the refrigerator for at least 30 minutes. This way, the vegetables and greens will absorb the dressing, and the flavor will be richer.