Table of contents:
- Ingredients for Physalis Salad with Tomato and Spinach
- Method of preparing physalis salad with tomatoes and spinach
Video: Physalis Salad With Tomatoes And Spinach. Step-by-step Recipe With Photo
2024 Author: Ava Durham | [email protected]. Last modified: 2023-12-17 00:23
Physalis vegetable salad (recipe with onions, tomatoes and spinach) is a light, healthy, low-calorie snack made from fresh vegetables that is suitable for vegetarian and lean menus, as well as a side dish for meat and fish dishes.
Physalis appeared in our menu not so long ago, many, I think, until recently considered this plant decorative, by the way, I was also among those. I remember how orange boxes were sticking out in my grandmother's garden, inside which a berry was hiding, my grandmother categorically forbade eating these fruits. I tasted physalis at a mature age and loved it very much. For many years in a row I have been making preparations - assorted vegetables, winter salads, or just preparing light salads for a side dish. But not only vegetable dishes can be prepared from this amazing plant, somehow I will share a recipe for physalis jam - fantastically delicious!
- Cooking time: 15 minutes
- Servings: 4
Ingredients for Physalis Salad with Tomato and Spinach
- 500 g of vegetable physalis;
- 50 g red onions;
- 200 g of tomatoes;
- 100 g spinach;
- 50 g cilantro;
- sea salt, sugar to taste.
For refueling:
- 10 g of table mustard;
- 25 g extra virgin olive oil;
- 15 ml of wine vinegar;
- 3 g smoked paprika;
- 1 pod of hot pepper.
Method of preparing physalis salad with tomatoes and spinach
Remove the protective mantle from the physalis - under it is a dense round berry that looks like a tomato. We wipe the berries with a dry cotton cloth to remove the wax coating, then wash with running water.
We cut the berries into four parts, cut out the seal near the stalk.
Remove the husk from the head of the red sweet onion. Cut the onion into thin half rings, send it to the salad bowl.
Cut small ripe red tomatoes into slices, and also throw into a salad bowl.
We wash a bunch of cilantro and fresh spinach with cold water, tear off the leaves from the stalks, chop the greens finely, add to the rest of the ingredients.
Now sprinkle the vegetables with coarse sea salt and granulated sugar to taste, mix well. Under the influence of salt and sugar, the juice will be released from the vegetables, they will soften a little, the vegetable juices will mix.
Making salad dressing. Put table mustard in a bowl, add wine vinegar, high-quality extra virgin olive oil, add a pinch of smoked paprika and throw in a pod of hot pepper, peeled and finely chopped.
Mix the ingredients with a spoon until smooth.
Pour the dressing into a bowl of chopped vegetables and stir until the sauce covers all the ingredients. The sauce, mixed with the released vegetable juice, becomes incredibly tasty!
We immediately serve the physalis salad with tomatoes and spinach to the table; for a light snack, it is enough to fry a piece of whole grain bread in a toaster. Bon Appetit!
Recently I prepared this physalis salad for pork kebab, it turned out just delicious. Sweet and sour vegetables complemented the fatty meat well - the delight of the guests went off scale, and this despite the fact that physalis berries lay lonely on the table in a separate plate, at which many looked with apprehension.
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