A source of vitamins, antioxidants, and healthy fats, this salad supports cardiovascular health and promotes better digestion. The nut dressing adds a rich flavor and texture to the dish, making it perfect for a light lunch or snack.
Tomato, Cucumbers, Red onion, Walnuts, Olive oil, Apple cider vinegar, Dill, Cilantro, Garlic, Table salt
Slice: 10 min. Blend with a blender: 5 min. Mix: 5 min. Let it stand: 30 min.
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Odessa
Thinly slice red onion (100 g), mix with apple cider vinegar (30 g) and let it sit for 30 minutes to mellow the flavor.
Cut tomatoes (300 g) and cucumbers (300 g) into large wedges or half-moons.
For the dressing, blend walnuts (100 g), dill (25 g), cilantro (25 g), garlic (10 g), olive oil (50 g), and salt until you have a thick, aromatic sauce.
Mix the vegetables with the pickled onion and walnut dressing. Serve immediately or let the salad sit for 5-10 minutes.
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