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April Salad

A delicious, light, healthy everyday salad for the whole family! April is full of this year's early vegetables, so you just can't pass them by. Iceberg lettuce, in my opinion, is one of the juiciest and most beloved salad greens among women. I love it and enjoy working with it. Here's a quick salad for dinner in 10 minutes.

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April salad
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 1 g
Fats 64 % 9 g
Carbohydrates 29 % 4 g
99 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

  1. Step 1:

    Step 1

    Rinse the vegetables under running water.

  2. Step 2:

    Step 2

    Chop the green onions with the dill.

  3. Step 3:

    Step 3

    Slice the radishes into rounds.

  4. Step 4:

    Step 4

    Slice the fresh cucumber.

  5. Step 5:

    Step 5

    Cut the tomatoes into wedges.

  6. Step 6:

    Step 6

    Cut the pepper into half-rings.

  7. Step 7:

    Step 7

    Pull the iceberg lettuce apart.

  8. Step 8:

    Step 8

    And tear it freely with your hands.

  9. Step 9:

    Step 9

    Combine the vegetables and mix. Then dress with oil and salt to taste.

  10. Step 10:

    Step 10

    Serve right away so the juices and moisture don't evaporate. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Fresh cucumbers - 15  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Dill greens - 38  kcal/100g
  • Radish - 20  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Table salt - 0  kcal/100g
  • Iceberg Lettuce - 14  kcal/100g

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