Recipe for: Young Vegetable Salad with Yogurt Dressing - photo 1
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Recipe for: Young Vegetable Salad with Yogurt Dressing

Salads Vegetarian Dishes 20 min Easy 6 wyświetleń ~17.16 PLN * - (0)
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Description

A light, spring salad made with young vegetables served with a creamy yogurt dressing. The dish combines the crunch of fresh asparagus, radishes, and carrots with refreshing sorrel and cucumber; the natural yogurt sauce with lemon and dill adds acidity and freshness. The salad has a distinct texture (raw vegetables), juicy aroma, and beautiful green-red colors on the plate. It works well as a standalone light lunch, a side dish for grilling, or an accompaniment to baked cheese or potato pancakes. It can be served with rustic bread croutons or as a side to a dish with millet.

Ingredients Used

Ingredients (15)

Servings:
4
  • Lettuce 200 g
  • Asparagus 300 g
  • Radish 150 g
  • Carrot 1.9 szt. (~150 g)
  • Cucumber 0.5 szt. (~150 g)
  • Sorrel 30 g
  • Natural yogurt 200 g
  • Lemon 0.6 szt. (~50 g)
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • Dill 1.5 pęczki (~30 g)
  • ✨ Opcjonalne
  • Roasted pumpkin seeds 30 g
  • Buttermilk 50 g
  • Honey 20 ml
💰 Szacowany koszt dania: ~17.16 PLN (4.29 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash all the vegetables. Soak the lettuce in a bowl of cold water for 1-2 minutes, then dry it in a salad spinner or with paper towels. Place the asparagus on a cutting board, snap off the lower 2-3 cm of the stalks (they will break naturally at the right spot); peel the lower half thinly with a peeler if the stalks are thicker. Wash the radishes and trim the ends. Scrub the carrot and cut off the ends. Wash the cucumber.

Ingredients: Lettuce, asparagus, Radish, Carrot, Cucumber, sorrel
Use a large bowl and a sharp knife (asparagus breaks more easily with a sharp knife). A salad spinner is very helpful for removing excess water — lettuce absorbs the dressing better.
2

Cut the asparagus diagonally into 2-3 mm slices (after snapping off the ends). Slice the radishes thinly — use a mandoline or a sharp knife to achieve even slices. Grate the carrot on the coarse side of a grater or cut it into thin sticks. Cut the cucumber into half-moons.

Ingredients: asparagus, Radish, Carrot, Cucumber
A mandoline will speed up the slicing, but be careful with your fingers — use the protective handle. You can lightly steam thicker pieces of carrot for 1-2 minutes beforehand if you want a softer texture.

Yogurt sauce

3

In a medium bowl, place natural yogurt (200 g). Squeeze the juice from the lemon (about 20-30 g of juice from 50 g of lemon) and add it to the yogurt. Finely chop the dill (remove the thicker stems) and add it to the bowl. Add rapeseed oil (15 g) and salt (1 g) and pepper (a pinch). If you want a thinner sauce, add buttermilk (50 g) — this is optional. For a sweet and sour balance, add honey (20 g) if using. Mix vigorously with a fork or whisk for about 30-45 seconds until the sauce is smooth and slightly shiny.

Ingredients: Natural yogurt, Lemon, Dill, Rapeseed oil, Salt, Black pepper, Buttermilk, Honey
Use a ceramic or glass bowl and a small whisk. Whisk vigorously from the center to the edges to combine the ingredients well. The sauce is ready when it has a smooth, creamy consistency and there are no lumps of yogurt visible.

Assembly

4

In a large bowl, mix the dried lettuce with the chopped asparagus, radish, carrot, and cucumber, along with the sorrel leaves. Pour in about 2/3 of the prepared dressing and gently mix with spoons or a silicone spatula for 20-30 seconds, so that the leaves and vegetables are evenly coated. Taste and season with salt/pepper to your liking, if needed — add the remaining dressing according to preference.

Ingredients: Lettuce, asparagus, Radish, Carrot, Cucumber, sorrel, Natural yogurt
Use a large, not too deep bowl to mix easily. Gently stir from the bottom up to avoid damaging the lettuce leaves.

Finishing

5

Transfer the salad to plates or to one large serving platter. Sprinkle the top with finely chopped dill and toasted pumpkin seeds (if using). For an extra touch, drizzle with a little canola oil (a few drops) and optionally a bit of lemon juice.

Ingredients: Dill, Rapeseed oil, Lemon
For toasting the seeds, use a dry skillet: heat for 2-3 minutes over medium heat until lightly browned and fragrant; stir every 20-30 seconds to prevent burning.

Serving

6

Serve immediately when the lettuce is fresh and crunchy. The salad tastes best chilled for a few minutes in the refrigerator before serving (no longer than 30 minutes, so the leaves don't wilt).

Ingredients: Lettuce, Natural yogurt
Serve with country bread or slices of grilled cheese as an accompaniment. If preparing in advance, keep the sauce separate and mix just before serving.

Fun Fact

💡

Sorrel is a traditional Polish spring ingredient, once commonly used in soups and salads — its tangy flavor pairs wonderfully with dairy, just like in the classic Polish cold soup with sorrel.

Best for

wiosenny lunch lekka kolacja przystawka na grilla

Tips

🍽️ Serving

Serve on large, white plates to highlight the vibrant colors of the vegetables. You can add thin slices of roasted goat cheese or cottage cheese for a protein boost. Keep the dressing separate if the salad will sit for a while.

🥡 Storage

Store the salad and dressing separately in the refrigerator for up to 24 hours. Salad with dressed leaves should be stored for a maximum of 6-8 hours (the leaves will wilt). The dressing can be stored in an airtight container for up to 3 days. It is not suitable for reheating (serve cold).

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