Nothing says spring more than having a fresh salad with a huge variety of vegetables for lunch! Well… Maybe strawberries do, and ramson… Maybe even daffodils… Anyway, to me this fresh salad was definitely a sign for the upcoming summer 😉 Also, it was not only a healthy, but a tasty lunch break on a busy day at uni. So grab your cutting boards, sharpen your knifes and get ready for your vitamin shock of the week!
The good thing about this salad is that it is easy to take along. Since there is no vinegar-and-oil-dressing, the lettuce will not be drowned in liquid and therefore stay fresh for hours. Enjoy this salad with a slice of rye bread, maybe with a slice of cheese, for a healthy lunch break in spring 🙂
Ingredients (serves 2):
1/2 iceberg lettuce
2 small carrots
2 rods of celery
1/2 bell pepper (yellow)
2 tbsp salsa
4 tbsp feta cubes
Salt, pepper, a bit fresh parsley
Wash all the vegetables. Cut iceberg salad into stripes of around 1 cm. Cut carrots, tomatoes and celery into small pieces and transfer to a salad bowl. Chop onion and cut aubergine and bell pepper into large bits. Heat some olive oil in a sauce pan, braise onions lightly, then add aubergine and bell pepper. Braise until the vegetables start to turn golden brown. Take off the heat and deglaze with salsa. While the relish is cooling down, season the salad with salt, pepper and freshly chopped parsley. Stir under the aubergine – bell pepper – relish and the feta cubes before serving.