Vappuhenkinen Vihersalaatti
recipe

A refreshing and light salad perfect for a May Day picnic or summer meal. Easy to prepare and full of flavor!
Preparation Time: 15 minutes
Serving Size: 4

Ingredients:

- 1 large iceberg lettuce
- 1 cucumber
- 1 bell pepper (preferably red)
- 2 tomatoes
- 1 avocado
- 100 g feta cheese
- 1 dl olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
- Fresh herbs (e.g., basil or parsley)

Instructions:

1. Wash the iceberg lettuce thoroughly and tear it into bite-sized pieces.
2. Peel and slice the cucumber, bell pepper, and tomatoes.
3. Halve the avocado, remove the pit, and cube the flesh.
4. Combine all the vegetables and avocado cubes in a large bowl.
5. Crumble the feta cheese over the salad.
6. Prepare the dressing by mixing olive oil, balsamic vinegar, salt, and pepper.
7. Pour the dressing over the salad and gently toss to combine.
8. Garnish the salad with fresh herbs just before serving.
Nutritional Information (per serving):
- Calories: 220 kcal
- Protein: 6 g
- Carbohydrates: 10 g
- Fat: 18 g
- Fiber: 5 g

Reviews: 3.46 (3683 reviews) ★★★★★ share