Easy green salad # 15
Recipe Information
Green Salad
Cultural Context
Green salad is a staple in Nepalese cuisine, often served alongside main dishes to add freshness and balance. Traditionally, it showcases seasonal vegetables, reflecting the local agricultural bounty. In modern times, variations have emerged globally, incorporating diverse dressings and toppings, making it a versatile dish enjoyed by many.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil offers a similar flavor with a higher smoke point.
avocado
🥗Healthier: mashed banana
💰Cheaper: cooked sweet potato
Mashed banana adds creaminess with fewer calories.
mixed greens
🥗Healthier: spinach
💰Cheaper: iceberg lettuce
Spinach is nutrient-dense while iceberg is more economical.
lemon juice
🥗Healthier: lime juice
💰Cheaper: vinegar
Lime juice provides a similar acidity at a lower cost.
Slice the red onion.
Add the sliced red onion to a bowl with 2 tablespoons of white wine vinegar to soften it.
Slice the cucumber using a mandoline for ease.
Cut the lettuce into bite-sized pieces.
Add 2 tablespoons of olive oil and 1 tablespoon of maple syrup to the bowl with the red onion and vinegar.
Season with salt and black pepper.
Stir the salad ingredients together until well mixed.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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