Team Fiji's Rakesh and Pritisha (Father & Daughter): Market Soup, Bele & Ota Patties, and Salad
Recipes in this Video
Ethiopian salads are often vibrant and fresh, featuring a variety of vegetables that reflect the country's agricultural diversity. These salads are typically served as part of a larger meal, complementing traditional dishes like injera. They celebrate the use of local produce and are enjoyed by many, both in Ethiopia and in Ethiopian communities worldwide. Modern variations may include different dressings or additional proteins, making them versatile and appealing to a broad audience.
Ingredients
- ●mixed greens
- ●tomatoes
- ●cucumbers
- ●red onion
- ●carrots
- ●bell peppers
- ●avocado
- ●lemon juice
- ●olive oil
- ●salt
- ●black pepper
- ●feta cheese
- ●parsley
- ●chickpeas
- ●sunflower seeds
Instructions
- 1Wash and dry the mixed greens thoroughly.
- 2Chop the tomatoes into bite-sized pieces.
- 3Dice the cucumbers and bell peppers.
- 4Slice the red onion thinly.
- 5Grate or julienne the carrots.
- 6Cut the avocado in half, remove the pit, and slice.
- 7In a large bowl, combine the mixed greens, tomatoes, cucumbers, red onion, carrots, bell peppers, and avocado.
- 8Add the chickpeas and sunflower seeds to the bowl.
- 9In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.
- 10Drizzle the dressing over the salad and toss gently to combine.
- 11Sprinkle feta cheese and chopped parsley on top before serving.
Ingredient Alternatives
feta cheese
Healthier: cottage cheese
Cheaper: ricotta cheese
Cottage cheese is lower in fat and calories.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Vegetable oil is often less expensive.
sunflower seeds
Healthier: pumpkin seeds
Cheaper: peanuts
Peanuts are more affordable and provide similar crunch.
chickpeas
Healthier: lentils
Cheaper: canned beans
Canned beans are often cheaper and quicker to use.
Techniques
Equipment
Also Known As
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