Aveluk Salad
Just the thing during Lent! Full of flavor and easy to make.
If the name aveluk has you curious, I shared a little background on it in my recipe for aveluk soup. Today I want to walk you through a simple but tasty and healthy aveluk salad.
And one more thing: if you spot an Armenian at the market selling what looks like a peculiar braid, now you'll know it's aveluk — don't walk past it. Buy some and cook it up in good health.
Cooking method
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Step 1:
The ingredients.
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Step 2:
Snip the aveluk apart with scissors.
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Step 3:
Prep the aveluk the same way you would for the soup: rinse it once to wash off any dust, then soak it a second time in fresh warm water for half an hour.
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Step 4:
Then, for the third round, cover it with water in a pot and add the garlic.
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Step 5:
Simmer it over low heat for about 30 minutes, until tender.
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Step 6:
(The aveluk should turn soft, but don't overcook it.)
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Step 7:
Season with salt.
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Step 8:
Drain the cooked aveluk leaves in a colander and let them cool.
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Step 9:
Cut them into small pieces.
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Step 10:
Fry the onion.
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Step 11:
Add the chopped cilantro.
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Step 12:
Then the pressed garlic.
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Step 13:
The walnuts.
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Step 14:
And the fried, cooled onion.
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Step 15:
And the mayonnaise.
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Step 16:
Season with salt and pepper and toss the salad together. Garnish with walnuts and, if you have them, pomegranate seeds.
Caloric content of the products possible in the composition of the dish
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Garlic - 143 kcal/100g
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Onion - 41 kcal/100g
- Coriander greens - 25 kcal/100g
- Aveluk - 19 kcal/100g
