Recipe for: Green salad with garlic dressing (Halloween version) - photo 1
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Recipe for: Green salad with garlic dressing (Halloween version)

Spicy Salads halloween 25 min Easy 0 views ~18.67 PLN * - (0)
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Description

A light, crunchy green salad with a velvety garlic dressing, enhanced by autumn accents: pumpkin seeds and optional pieces of goat cheese. The dish combines the freshness of butter lettuce and arugula with juicy cucumber and tender peas; the cream and garlic-based dressing adds a creamy, aromatic touch. Thanks to the contrast of textures (soft cream, crunchy seeds, creamy cheese), the salad is visually striking and flavorful. It's the perfect snack for a Halloween gathering — it can be served in a hollowed-out pumpkin or decorated with dressing in the shape of a spider web, adding to the festive atmosphere. It also works well as a light appetizer before the main course.

Ingredients Used

Ingredients (13)

Servings:
4
  • Butter lettuce 300 g
  • Arugula 50 g
  • Cucumber 0.7 pcs (~200 g)
  • Green peas 150 g
  • Sour cream 150 g
  • Rapeseed oil 30 g
  • Garlic 2 clove (~10 g)
  • Lemon 0.4 pcs (~30 g)
  • 🌿 Spices
  • Dill 0.5 bunch (~10 g)
  • Salt 0.1 pinch (~3 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Roasted pumpkin seeds 20 g
  • Ser kozi 60 g
💰 Estimated dish cost: ~18.67 PLN (4.67 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Wash the butter lettuce and arugula in a large bowl with cold water: fill the bowl with water, submerge the leaves, and gently move your hands to remove the sand. Remove the leaves and spin them in a salad spinner or dry them thoroughly with paper towels. The lettuce must be dry; otherwise, the dressing will make it soggy.

Ingredients: Butter lettuce, Arugula
Use a salad spinner or spin the leaves in batches. Wet leaves will prevent the dressing from adhering evenly. Container: large plastic or metal bowl.
2

Wash the cucumber. If it has a thick skin, peel it with a peeler; cut the cucumber in half lengthwise and slice it thinly into half-moons (about 2-3 mm). If you are using frozen green peas, place them in a bowl and pour boiling water over them for 30 seconds, drain, and immediately cool them with cold water to preserve color and crunchiness.

Ingredients: Cucumber, green peas
Use a cutting board and a sharp chef's knife to get thin slices. For the peas, use a metal strainer and a bowl of ice-cold water for quick cooling.

Garlic sauce

3

In a medium bowl, pour in the cream (150 g). Squeeze the juice of a lemon (30 ml) into the bowl. Press 2 cloves of garlic (10 g) through a garlic press or finely chop and add to the bowl. Add the rapeseed oil (30 g) in two portions: pour in the first, vigorously mixing with a whisk to start emulsifying; pour in the second portion and mix again until smooth.

Ingredients: Sour cream, Lemon, Garlic, Rapeseed oil
Use a small whisk or spoon for emulsifying. Pouring the oil slowly helps combine the fat with the cream (do not pour all at once). If you don't have a garlic press, finely chop and wait 5 minutes to release the aroma.
4

Add chopped dill (10 g), salt (3 g), and freshly ground pepper (2 g) to the sauce. Mix and taste. The sauce should be creamy, slightly tangy, and distinctly garlicky, but not overwhelming. If the sauce is too thick, add 1-2 tablespoons of cold water and stir to the desired consistency.

Ingredients: Dill, Salt, Black pepper
Seasoning should be done gradually - it's easier to add salt than to remove excess salt. Dish: medium-sized bowl.

Combining the salad

5

In a large salad bowl, place the dried butter lettuce leaves and arugula. Add the chopped cucumber and drained peas. Gently mix the ingredients with a wooden spoon or your hands to evenly distribute the vegetables, but do not crush the leaves.

Ingredients: Butter lettuce, Arugula, Cucumber, green peas
Use a large bowl to have enough space for gentle mixing. Stir slowly, lifting the ingredients from the bottom to the top.
6

Just before serving, drizzle the salad with the prepared garlic dressing. Pour the dressing in a thin stream over the surface of the salad and gently mix to coat the leaves and vegetables evenly. Adjust the amount of dressing to your taste — start with half and add more if needed.

Ingredients: Sour cream, Garlic, Lemon, Rapeseed oil, Butter lettuce, Arugula, Cucumber, green peas
Drizzling the sauce just before serving prevents the leaves from wilting. Use a silicone spoon or a large tablespoon to spread the sauce.

Finishing and decoration

7

Sprinkle the salad with pumpkin seeds (20 g). If you are using goat cheese (60 g), crumble it evenly on top. To add a Halloween touch: you can drizzle the dressing from a spoon in the shape of a spider web or arrange the seeds to form "eyes" and "teeth." Serve immediately to maintain crispness.

Ingredients: Ser kozi, Sour cream
Additionally, you can add pumpkin seeds to enhance the flavor/texture. For decoration, use a small sauce brush or a piping bag with a small hole to draw patterns.

Serving

8

Serve the salad on chilled plates — you can cool the plates in the refrigerator for 10 minutes before serving. Serve immediately to keep the leaves crisp and the dressing from wilting the salad.

Ingredients: Butter lettuce, Sour cream
For spreading, use two large spoons or hands covered with disposable gloves. If you are preparing several portions, mix and season each portion separately just before serving.

Fun Fact

💡

Sauces based on cream and garlic have a long tradition in the rural kitchens of Central Europe; garlic not only enhances the flavor but has also historically been used as a natural preservative.

Best for

Halloween Przyjęcie Lekka kolacja

Tips

🍽️ Serving

Serve in a hollowed-out small pumpkin for a Halloween effect. For guests with lactose intolerance, substitute the cream with buttermilk or plant-based yogurt; in the vegan version, omit the goat cheese and use plant-based yogurt instead of cream. To maintain the crunchiness, sprinkle the seeds just before serving.

🥡 Storage

It is best to eat the salad immediately. Store the dressing separately in an airtight container in the fridge for up to 48 hours. If the salad has been dressed, store it in the fridge for a maximum of 6 hours — the leaves may become wilted. Store the pumpkin seeds separately in a dry container for up to 7 days.

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