A madness of salad

When I made this salad for the first time, I didn't have many options in the fridge. I used what I had on hand and quickly improvised. Everything came together in less than ten minutes. I ate it right away, straight from the bowl, without any pretensions. It’s the kind of raw salad that really fills you up.

Quick Info

Total time: 10-15 minutes
Preparation time: 10-15 minutes
Cooking/baking time: none required
Servings: 2-3
Difficulty: easy
Recipe type: raw salad, quick meal, light lunch or dinner

Ingredients

6-7 leaves of green lettuce
1 red onion
1 bunch of green onions
1 bunch of dill (or parsley, if you prefer)
2 small carrots
1/4 of a celery root (not the leaves)
3 cherry tomatoes
1 large cucumber
Juice of 1 lemon
Oil (optional)
Salt (to taste)

Instructions

1. Wash all the vegetables thoroughly with cold water. Don’t skip this step, especially if you’re using produce from the market.

2. Tear the lettuce leaves by hand, don’t chop them. Place them directly into a large bowl.

3. Peel the carrots and celery. Grate them using a coarse grater. Add them to the salad.

4. Slice the cucumber thinly, without necessarily peeling it if it’s tender. If not, peel it partially.

5. Cut the cherry tomatoes in half or quarters, depending on your preference. Add them to the bowl.

6. Peel the red onion and slice it into thin julienne or rings. Slice the green onions into rounds. Add these to the other vegetables as well.

7. Chop the dill or parsley finely. Add it at the end.

8. Sprinkle salt to taste.

9. Squeeze the juice of one lemon over the entire salad.

10. If you like, drizzle a bit of oil, but it’s not necessary.

11. Mix everything well so that the lemon juice coats all the vegetables.

Why I make this recipe often

It’s quick, requires no special equipment, and you can use whatever vegetables you have. It doesn’t need cooking, is filling, and works anytime as a main dish or side. It adapts quickly based on what you have at home. For busy days, it’s almost the only raw salad that really keeps hunger at bay.

Tips and Variations

Tips

- Try to use the freshest vegetables possible.
- Grated celery adds a unique flavor, so don’t skip it if you have it.
- Don’t add too much salt at the beginning; you can adjust it at the end.
- The lemon should cover all the vegetables well for freshness and a bit of acidity.

Substitutions

- Dill can be replaced with parsley.
- If you don’t have red onion, you can use only green onion or vice versa.
- Cherry tomatoes can be replaced with any seasonal tomatoes.

Variations

- You can add sliced radishes if you like them.
- If you want more substance, you can add a bit of fresh cheese on top of the salad.
- You can make it with just lettuce, carrot, and cucumber if you don’t have the other vegetables.

Serving Ideas

- You can serve it alongside a piece of grilled chicken or baked potatoes.
- It works as a quick lunch, straight from the bowl, with a slice of plain bread.
- You can put it in a wrap or sandwich, with hummus or cream cheese.

Frequently Asked Questions

1. Can I prepare the salad in advance?
I don’t recommend it. If it sits for more than an hour, the raw vegetables will soften and lose their freshness, especially after adding the lemon juice.

2. If I don’t have celery, can I omit it?
Yes, you can leave it out, but celery adds a more intense flavor to the salad. It can be made without it, but it won’t have the same taste.

3. Is the oil mandatory?
No, the oil is strictly optional. The lemon juice and salt are sufficient for the dressing, especially if you want a lighter version.

4. What type of lettuce should I use?
Any type of lettuce works. I use whatever I have, sometimes curly lettuce, other times iceberg.

5. Can I add other vegetables?
You can, just make sure they are all raw so as not to change the structure of the salad. Avoid very watery vegetables like raw zucchini.

Nutritional Values

Approximately, one serving (without oil) has about 90-120 calories. The carbohydrates come from the vegetables, and the protein content is low (1-2g). Fats are almost nonexistent unless you add oil (which significantly increases the caloric intake by about 40 kcal per teaspoon). Vitamins C, A, and K are present in good amounts, as well as fiber, but there is no exact value for each ingredient. Everything is approximate.

Storage and Reheating

This salad doesn’t store well. After mixing everything with salt and lemon, the vegetables soften quickly. If you want to keep it in the fridge, don’t add the dressing initially and don’t exceed one hour; otherwise, the texture will suffer. It doesn’t reheat. It’s meant to be eaten fresh, immediately after preparation.

 Ingredients: 6-7 leaves of green lettuce, 1 red onion, 1 bunch of green onions, 1 bunch of dill (or parsley), 2 small carrots, 1/4 celery, 3 cherry tomatoes, 1 large cucumber, juice of 1 lemon, oil - optional

 Tags:  vegetable salad