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 Green Salad with Cherry Tomatoes and Nuts Recipe
A very light, fresh, fragrant salad decorated our dinner. Very easy to prepare.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. For salad, it is better to take crispy varieties (cheese, frieze, iceberg). Cut the lettuce leaves into pieces with your hands.
    For salad, it is better to take crispy varieties (cheese, frieze, iceberg). Cut the lettuce leaves into pieces with your hands.
  2. Peel the celery from the veins and cut it diagonally into thin slices. Peel the avocado, remove the seeds and cut it into arbitrary slices. Add both to the lettuce leaves.
    Peel the celery from the veins and cut it diagonally into thin slices. Peel the avocado, remove the seeds and cut it into arbitrary slices. Add both to the lettuce leaves.
  3. Cut the cucumber into thin half rings and put it in a bowl with salad.
    Cut the cucumber into thin half rings and put it in a bowl with salad.
  4. If desired, you can add chopped dill and parsley, as well as a little green onion.
    If desired, you can add chopped dill and parsley, as well as a little green onion.
  5. Put the oil, vinegar and salt in a small jar, close the lid tightly and shake.
    Put the oil, vinegar and salt in a small jar, close the lid tightly and shake.
  6. All ingredients are easily and neatly mixed in a large deep bowl. Add the cherries to the salad and sprinkle with a mixture of peppers to taste. Pour the dressing over the salad and mix gently again.
    All ingredients are easily and neatly mixed in a large deep bowl. Add the cherries to the salad and sprinkle with a mixture of peppers to taste. Pour the dressing over the salad and mix gently again.
  7. Ready.
    Ready.
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