I propose 8 spring salads. These salads are full of vitamins, betacarotene, folic acid, minerals, fiber and antioxidants, essential for our body. We benefit from a detoxification cure,an adjustment of cholesterol in the blood and an improvement of the immune system. It’s Easter fasting and it’s good to try a few weeks a year to be vegetarians or why not raw vegans.
Salad with radish and walnuts
Cut and scrape 15 radishes (100 g), mix with eight ground nuts (40 g), add a teaspoon of vegetable oil and put a little chives on top.
French salad
Pour half a tablespoon of apple vinegar or wine vinegar over 100 g of salad, add a tablespoon of vegetable oil and a teaspoon of chopped onions, then mix all the ingredients.
Young beet salad
Scrape five or six beets,add two tablespoons of cream and season with a pinch of cumin.
Walnut chives
Cut 50 g of chives and mix with 50 g of ground walnuts.
Raised with ground walnut, parsley and mint
Scrape 15 radishes,add chopped parsley, a few mint or dill leaves, cumin and six tablespoons (50 g) of ground walnut. Mix well. You can add a few salad leaves for appearance.
Spinach salad
Cut a handful of spinach,add a tablespoon of sorrel and a spoonful of shredded chives. Mix well. Add three tablespoons of ground walnut and one tablespoon of blueberries.
Beet leaf salad
Cut the beet leaves (about 60 g). Prepare the sauce: mix an egg yolk with a tablespoon of lemon juice, half a teaspoon of mustard, a tablespoon of vegetable oil and a teaspoon of shredded chives.
Spinach and eggs
Beat an egg yolk by adding butter (one and a half tablespoons), then add a tablespoon of lemon juice. A thick pulp must be formed when mixing. Add a crushed garlic clove and two hands of chopped spinach. Stir again and place on top of a salad leaf.
