Ingredients
For Salad
- 400 gram Green peas
- 200 gram Cucumber
- 12 pieces Pickled cucumber (gherkin)
- 200 gram Broccoli
- 150 gram Avocado
- 15 pieces Cherry tomatoes
- 1 piece Celery root
- 30 gram Greenery (celery, parsley)
For Dressing
- 8 tablespoons Vegetable oil
- 3 cloves Garlic
- 1 teaspoon Mustard
- Red hot pepper
- Salt
Instructions
- Frozen peas are poured into a bowl, poured with hot water and immediately poured out. Broccoli is poured with hot water, brought to a boil and after three minutes the water is drained. Pour the peas into a large plate, level it. Arrange the broccoli peas around the edges of the plate.
- Cut the cucumber into rings and place it in the center of the plate between the cabbage roses.
- Peel the avocado and cut into small cubes. I put it in the center and filled it with gas. Dressing: grate garlic on a fine grater. Put mustard, pour butter, salt, pepper and mix well.
- The celery stalk is cut into cubes and poured into the center of the salad. Spread celery greens on it.
- I added parsley. For contrast, the decomposed sweet cherry tomatoes have an amber color. Sprinkle oil on top.
- The salad will appeal to all lovers of green peas, broccoli and greens. The spicy dressing gives the salad a special piquancy. During Lent, a salad will complement any dish of potatoes, rice ... On incomplete days, a salad with meat is good.