A mix of colorful and appetizing vegetables for this one red and green summer salad with lime, rich side for main courses of fish and meat or single dish ideal for a quick lunch.
Ingrediants
- 1 head of romaine lettuce
- 2 small, fresh courgettes
- 16 cherry tomatoes
- 1/2 red pepper
- 1 avocado
- 1 cucumber
- 1 Tropea onion
- salt
for salad
- pepper
- 2 limes
- 1 tablespoon of vinegar
- 2-3 tablespoons of chopped parsley
- 6 tablespoons of extra virgin olive oil
- the grated peel of half an untreated lemon
- salt
- pepper
For the lime vinaigrette
There are cucumbers and cherry tomatoes, peppers and courgettes, which must be small and very fresh to ensure sweetness and firmness. And then again avocado, Tropea onion and romaine lettuce: green and red summer salad with lime is a mix of vegetables made appetizing by a very fragrant one Vinaigrette.
An ideal dish to fill up on vitamins And mineral salts and perfect to taste like side, grilled fish and meat, or like single dish for a quick lunch. In this case it can be completed with feta or cottage cheese and wholemeal seed bread.
A’mixed salad it is the best way to enjoy the abundant variety of vegetables and fruits available in the summer. And playing on the chromatic variations makes this dish very pleasing to the eye: Strawberry salad is another delicious example. In the rich salad, on the other hand, we also find pretty edible flowers.
OTHER TASTY RECIPES: Pantelleria salad; Curly salad with green beans and currants; Lettuce and pineapple salad; Avocado, mango and carrot salad
How to prepare: Red and green summer salad with lime
- Execution
- easy
- Preparation time
- 20 min
- Portions
-
4 – 6
How to prepare: Red and green summer salad with lime
To prepare a red and green lime summer salad, first cut the onion into rings and put it in a bowl covering it with cold water: let it rest in the fridge while you make the recipe. Collect the sliced courgettes, the halved tomatoes and the pepper cut into thin sticks in a bowl.
Add the diced avocado and the peeled and sliced cucumber.
Prepare the vinaigrette: in a bowl emulsify the oil with vinegar and the juice of the two filtered limes, the grated rind of the lemon, the chopped parsley, salt and pepper. Just before serving, add the well-drained onion to the bowl, season with 2/3 of the vinaigrette and mix well. Arrange the lettuce leaves on a serving dish and toss with the remaining vinaigrette.
Transfer the rest of the vegetables to the center and serve red and green summer salad with lime.
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