Spring salad

Spring Salad with Almonds and Telemea

Spring is not just a season of nature's rebirth but also of vibrant colors and fresh aromas. This spring salad is an explosion of freshness and health, perfect for celebrating the arrival of warm days. With a mix of fresh vegetables, crunchy almonds, and salty telemea cheese, you'll bring a touch of joy to your plate. Let's begin our culinary journey!

Preparation time: 30 minutes
Soaking time: 8 hours (the night before)
Total time: 8 hours and 30 minutes
Servings: 4

Ingredients:

- 100 g raw almonds (soaked)
- 1 bunch of fresh spinach
- 1 head of lettuce (romaine or iceberg type)
- 1 small red beet
- 1 large carrot
- 1 piece of celery (about 100 g)
- ½ stalk of celery (celery sticks)
- 6 radishes
- 1 red bell pepper
- 100 g telemea cheese (preferably cow's milk)
- 50 g green olives
- 1 small bunch of fresh parsley
- 3-4 tablespoons of extra virgin olive oil
- 2-3 tablespoons of balsamic vinegar
- Salt and pepper to taste

Preparation:

1. Soaking the almonds: The night before preparing the salad, place the raw almonds in a bowl and cover them with water. Let them soak overnight. This step is essential as soaked almonds are easier to peel and more digestible.

2. Cleaning and cutting the vegetables: The next day, drain the almonds and peel them. Then, start preparing the vegetables. Grate the carrot and beet on a large grater. Cut the celery and celery sticks into thin strips, and slice the radishes into rounds. The red bell pepper should be cut into small cubes, and the green onion into thin rings.

3. Preparing the salad: In a large bowl, add the lettuce and spinach torn into pieces. Add the grated and chopped vegetables: carrot, beet, celery, celery sticks, radishes, and bell pepper. Gently mix to combine the ingredients.

4. Adding the final ingredients: In the bowl, add the soaked almonds, halved green olives, crumbled telemea, and chopped parsley. These ingredients will add flavor and texture to your salad.

5. Dressing: In a small bowl, combine the olive oil, balsamic vinegar, salt, and pepper to taste. Mix well until you achieve a smooth dressing. Pour the dressing over the salad and gently mix to evenly coat all the ingredients.

6. Serving: You can serve the salad immediately, but for an even more intense flavor, you can let it sit in the refrigerator for about 15-30 minutes. This will allow the flavors to blend.

Helpful tips:

- Almonds: If you don't have time to soak them, you can use roasted almonds, but the taste will be different. Soaked almonds are crunchier and provide a more pleasant texture.
- Telemea: If you prefer a milder taste, you can substitute telemea with feta cheese or goat cheese.
- Vegetables: This salad is extremely versatile. You can add or replace vegetables with your favorites, such as cucumbers, cherry tomatoes, or blanched broccoli.
- Dressing: Experiment with different types of vinegar or add Dijon mustard for a stronger flavor.

Calories and nutritional benefits:

This salad is not only tasty but also healthy. A serving contains approximately 250-300 calories, depending on the amount of dressing used. It is rich in fiber, vitamins (especially A and C), minerals, and antioxidants. Almonds provide a good source of healthy fats, protein, and vitamin E, while telemea offers essential calcium for bones.

Frequently asked questions:

1. Can I use frozen vegetables?
It is not recommended, as frozen vegetables will not bring the same freshness and texture to the salad.

2. How can I store the salad?
It is recommended to consume the salad fresh, but if there are leftovers, you can store it in the refrigerator in an airtight container for up to 1-2 days. The dressing should be added when serving.

3. What can I pair this salad with?
The spring salad pairs perfectly with grilled chicken, fish, or tofu. You can also serve it as a side dish with more elaborate meals.

This spring salad is not just a simple dish but a celebration of freshness and the colors of the season. I encourage you to try it, add your personal touches, and enjoy every bite!

 Ingredients: salad spinach green onion a small red beet a large carrot a piece of celery 1/2 stalk of celery radishes red bell pepper telemea green olives raw, soaked almonds parsley olive oil salt balsamic vinegar

 Tags:  raw vegetable salad