Songino salad: the recipe for a fresh and colorful dish

L’songino salad it’s a fresh and light dish, perfect for those who want something satisfying and don’t weigh down digestion, especially in the hottest season. Belonging to the family of Valerianaceae, songino, also known as soncino Where valerian, is a very delicate, beneficial and fleshy texture, here enriched with vegetables, seasonal fruits and oil seeds, for a final result rich in taste and color. You can enjoy it as side a grilled main course or, completed with a good goat cheese and a few slices of bread, it can also represent a single dish rich and balanced. Find out how to make it by following our recipe step by step.

How to make a salad with songino

Wash the songino, dry it gently and transfer it to a large bowl (1).

Wash the cherry tomatoes, peel the lettuce and rinse it well. Dice the melon, then peel the cucumber and cut it into slices (2).

Add the fruits and vegetables to the bowl with the songino, complete with the black olives (3) and mix everything well.

Mix the sunflower seeds with the dried fruits and the sundried tomatoes, finely chopped (4).

Add the seeds to the salad and toss again (5).

Divide the salad among individual plates, season with a drizzle of oil and a pinch of salt and serve immediately (6).

Advice

For a impeccable result, thoroughly dry both the salad and the other vegetables that will complement it. It is recommended season it only when bringing it to the table, to prevent the salt from macerating it and therefore losing its consistency and crunchiness.

If you wish, you can also enrich your salad with pumpkin, hemp or flax seeds, which, in addition to being tasty and pleasantly crunchy, are rich in protein and omega-3 fatty acids. If you are using flax seeds, be sure to finely chop them with a coffee grinder before adding them to any dish.

For a original and spicy taste, you can also add some cardamom Seed, lightly hammered with mortar so that it releases all its fragrance.

To replace or complement the classic oil and salt dressing, you can add yogurt sauce or a few tablespoons of avocado mayonnaise.

To give the salad a pleasant sour touch, sprinkle it with a few drops of lemon, lime or pomegranate vinegar.

Serve the salad as side a salmon fillet au gratin with almonds or grilled chicken skewers. If you want to get a single dish light and balanced, you can add hard-boiled eggs, a few shavings of Parmesan or cubes of tofu, sautéed with a drizzle of oil and a drop of soy sauce.

storage

Unsalted salad can be stored in fridge, in a suitable airtight container, for maximum One day.