Spicy salad with corn and iceberg and Creole salad with sweet potato and Fennel and Reptile Salad

Typically, Chinese cabbage is placed in such salads in an Asian way, but its piquant taste in an already spicy salad will be superfluous. Therefore, we use the salad leaves “Iceberg” “Belaya Dacha”, they will add splendor to the dish and will not take on much attention due to the neutral taste.

Crispy iceberg Belaya Dacha 180 g
Tomatoes 400 g
Canned Mini Corn 100 g
Carrot 100 g
Parsley40 g
Cilantro40 g
Peppermint40 g
Chili pepper 2 pieces
Cashew 60 g


Lime 2 pieces
Fish sauce40 ml
Brown sugar 2 teaspoons
Vegetable oil40 ml
Flakes chili pepper 1 teaspoon
Solpo to taste
Red onion1 head

COOKING INSTRUCTIONS 15 MINUTES
Photo of the preparation of the recipe: Spicy salad with corn and iceberg – step 1

  1. Cut the carrots into thin strips, cut the corn lengthwise into halves. Onions – straws.

CRIB
How to chop onions
Photo of the preparation of the recipe: Spicy salad with corn and iceberg – step 2

  1. Remove the seeds from the chili and slice them into thin rings obliquely. Tomatoes cut into quarters.

CRIB
How to prepare hot peppers
Photo of the preparation of the recipe: Spicy salad with corn and iceberg – step 3

  1. Finely chop the cilantro, parsley and mint.

CRIB
How to chop greens
Photo of the preparation of the recipe: Spicy salad with corn and iceberg – step 4

  1. Mix the juice of two limes with vegetable oil and fish sauce, add chili flakes, salt and sugar.

TOOL
Press mechanical for citrus

  1. Add the iceberg, cashews and dressing to the chopped vegetables, mix by hand and serve.

Here we used spinach “Belaya Dacha”. This plant contains many vitamins and is also famous for its high protein content. And in combination with avocado, sweet potato and pumpkin seeds, a full-fledged main dish is obtained, where you do not need anything meat.

Young spinach Belaya Dacha 75 g
Avocado 2 pieces
Red onion 150 g
Cherry Tomatoes 250 g
Sweet potato 900 g
Cilantro 50 g
Peeled Pumpkin Seeds 30 g


Lime 2 pieces
Olive oil 20 ml
Honey2 tablespoons
Chili pepper flakes ½ teaspoon
Solpo to taste

COOKING INSTRUCTIONS 1 HOUR PRINT
Photo of the recipe: Creole salad with sweet potato – step 1

  1. Wrap sweet potatoes in foil and bake in the oven, preheated to 180 degrees, for 40 minutes.

TOOL
Oven thermometer
Recipe photo: Creole salad with sweet potato – step 2

  1. Onion cut into rings, cherry tomatoes in half.

CRIB
How to chop onions
Recipe photo: Creole salad with sweet potato – step 3

  1. Separate the baked sweet potato from the skin with a spoon and chop with a knife. Roughly chop the cilantro.

TOOL
Chef’s knife
Recipe photo: Creole salad with sweet potato – step 4

  1. Peel and cut the avocado into strips.
  2. For dressing, squeeze lime juice and mix it with olive oil, honey, chili flakes and salt with a whisk.

TOOL
Hand press for citrus
Recipe photo: Creole salad with sweet potato – step 6

  1. Combine all ingredients, mix well. Let the salad stand for a while to combine tastes. Serve sprinkled with fried pumpkin seeds.

Fennel 2 pieces
Red onion1 head
Lemon1 piece
Garlic 2 cloves
Dill20 g
Parsley 20 g
Cilantro 20 g
Chili pepper 1 piece


Olive oil 20 ml
Mussels200 g
Shrimp8 pieces
Solpo to taste
Ground black pepper to taste

COOKING INSTRUCTIONS 15 MINUTES

  1. At the fennel bulbs, cut off the crown and base and cut everything remaining as finely as possible.
  2. In the same way it is necessary to do with a red onion – to cut it thinly and thinly.

CRIB
How to chop onions

  1. In a deep bowl, mix chopped fennel, onion, zest and juice of one lemon, crushed garlic, chopped parsley and chopped dill, thinly chopped chili and olive oil.

CRIB
How to chop greens

  1. Preheat the skillet and fry peeled shrimps with a few drops of olive oil (if you clean them yourself, do not forget to remove the black string of intestine running along the shrimp back, this intestine is bitter. It is removed simply: a longitudinal incision is made in the ridge and the black intestine is pulled out manually) and mussels without shells. Mussels are fried for about a minute, shrimps – 2-3 minutes. Then they are mixed with the contents of the bowl with fennel and herbs, sprinkled with chopped cilantro, salt and pepper and served on the table.

CRIB
How to prepare shrimp
TIP FOR RECIPE
Fennel is a relative of dill, who also walked to the dill spirit with an anise flavor. Fennel is ideally combined with seafood – at least with baked fish, at least with fried shrimp. As an additional flavoring element, you can use pomegranate seeds, sprinkling them with salad at the last stage of preparation. Instead or with lemon, you can use lime. In addition to shrimp and mussels, squid, octopus, crayfish and other marine muck can also appear in the salad.

Добавить комментарий

Ваш e-mail не будет опубликован. Обязательные поля помечены *