In Slovenia, we are used to simple salads. Most salads play a secondary role and are mostly only seasoned with vinegar and oil. Today’s salad is a little different. It contains different flavors, combines vegetables and fruits – mango goes well with buckwheat porridge – and different textures – buckwheat porridge and mango are soft, and the salad and especially the nuts give the salad a crispy texture.
The main star of today’s recipe is the refreshing filling. The filling prepared from orange and lemon juice perfectly sweetens the honey, and the taste is lifted to a higher level by a teaspoon of apple cider vinegar. Garnishes play an important role in salads. The ingredients for the salad mix well and give it flavor.
Although it’s a good habit to eat a salad – a lot of people blow their nose in it – but to make the salad even more enjoyable, try replacing the regular vinegar and oil with one of the toppings listed below.
Ingredients: 2 tablespoons mustard, 3 tablespoons cider vinegar, 1 tablespoon lemon juice, salt, pepper, 1/2 teaspoon dried thyme, 0.5 dcl olive oil olive, 1 sprig of fresh parsley
Ingredients: 1/4 avocado, 1 juicy lime, 1/2 handful of roasted and salted cashews, 1/2 clove of garlic, 1 small handful of fresh basil, 1 small handful of fresh parsley, salt, pepper, olive oil needed
Ingredients: 1/2 large ripe mango, 4 teaspoons of cider vinegar or lemon juice, 1 tablespoon of balsamic vinegar, salt, 1 tablespoon of oil (rapeseed), 4 tablespoons of water
Make your salad interesting again and enjoy new flavors. Good race ! Find more great and healthy recipes at www.sitfit.si!
Ingredients (for 2 people)
Ingredients for the pickled onions:
1 dcl apple/white vinegar, 1 red onion, 1/2 tbsp sugar, 1/4 tsp salt
Ingredients for the orange filling:
1 orange (red), 1 lemon, 1 teaspoon of honey, 4 tablespoons of oil, salt, pepper, 1 tablespoon of apple cider vinegar (from a glass of pickled onion)
150 g of buckwheat porridge, salt, 1 mango, 1 large handful of lettuce (red and green chicory…), 1 handful of fresh parsley, 1 small handful of walnuts
Put all the ingredients for the pickled onion and the minced onion in a bowl. Cover the dish and let stand for at least 15 minutes.
Cook the buckwheat porridge in boiling salted water according to package instructions (about 15 minutes). Rinse the cooked under cold water and drain well.
Prepare the vinaigrette – squeeze the lemon and orange. Add a tablespoon of honey, salt and pepper to the citrus juice and vinegar and stir. Gradually add more oil and mix well. Try to finish the filling if necessary.
Wash lettuce and tear or slice. Peel the parsley leaves.
Peel a mango and cut it into cubes, brown the walnuts in a dry pan and chop them.
First place the cooled and drained buckwheat porridge in a large salad bowl. Add lettuce, parsley, mango and pickled walnuts and onions to the porridge.
Drizzle everything with the vinaigrette and gently toss the salad. Serve the salad and serve.