Shlada Khadra (Mixed Green Salad)
This vibrant Moroccan Shlada Khadra is a refreshing mixed green salad, bursting with the crisp textures of fresh vegetables and the bright, aromatic flavors of herbs. Dressed simply with lemon and olive oil, it offers a delightful balance of tang and richness, making it a perfect light accompaniment to any meal.
En original opskrift af Forkin
- Tid i alt
- 15 min.
- Portioner
- 4
- Sværhedsgrad
- Nem
- Pr. portion
- 107 kcal
Klargøring
Ingredienser
Ingredienser
- 1 stk.romaine lettuce, chopped
- 1 stk.cucumber, diced
- 2 stk.tomato, diced
- 0,5 stk.red onion, thinly sliced
- 4 stk.radish, thinly sliced
- 0,25 kopfresh parsley, chopped
- 2 spsk.fresh mint, chopped
dressing
- 3 spsk.lemon juice, freshly squeezed
- 2 spsk.extra virgin olive oil
- 0,5 tsk.salt
- 0,25 tsk.black pepper, freshly ground
Udstyr
Large salad bowl · Small mixing bowl · Whisk · Chef's knife · Cutting board · Salad spinner (valgfrit) · Mandoline slicer (valgfrit)
Fremgangsmåde
Trin for trin
- 1
Thoroughly wash and dry the romaine lettuce, cucumber, tomatoes, radishes, parsley, and mint.
Ca. 3 min.
Kokkens note: Drying your greens and vegetables completely is crucial to prevent a watery dressing and ensure it adheres properly, enhancing flavor.
- 2
Finely chop the romaine lettuce into bite-sized pieces and transfer it to a large salad bowl.
Ca. 2 min.
- 3
Dice the cucumber and tomatoes into uniform, small pieces.
Ca. 2 min.
Kokkens note: For a less watery salad, you can deseed the tomatoes before dicing.
- 4
Thinly slice the red onion and radishes.
Ca. 2 min.
Kokkens note: Use a mandoline for ultra-thin, consistent slices of red onion and radish, which improves texture and distributes flavor evenly.
- 5
Add the diced cucumber, tomatoes, sliced red onion, and radishes to the large salad bowl with the lettuce.
Ca. 1 min.
- 6
Finely chop the fresh parsley and mint.
Ca. 2 min.
Kokkens note: For the freshest flavor, chop herbs just before adding them to the salad.
- 7
Add the chopped parsley and mint to the vegetables in the salad bowl.
Ca. 1 min.
- 8
In a small bowl, combine the lemon juice, extra virgin olive oil, salt, and black pepper.
Ca. 1 min.
Kokkens note: Always use fresh lemon juice for the brightest flavor; bottled juice often has a duller taste.
- 9
Whisk the dressing ingredients vigorously until well emulsified and thoroughly combined.
Ca. 1 min.
Kokkens note: Taste the dressing at this stage and adjust the salt, pepper, or lemon juice to your preference before adding it to the salad.
- 10
Pour the prepared dressing evenly over the vegetables and herbs in the large salad bowl.
Ca. 1 min.
- 11
Gently toss the salad using salad servers or clean hands until all ingredients are uniformly coated with the dressing.
Ca. 2 min.
Kokkens note: Toss the salad just before serving to maintain the crispness of the vegetables and prevent them from becoming soggy.
- 12
Serve the Shlada Khadra immediately as a refreshing side dish.
Pr. portion
Næringsindhold
- Kalorier
- 106,9kcal
- Protein
- 2,6g
- Kulhydrat
- 10,4g
- Fedt
- 7,2g
- Kostfibre
- 3g
- Sukker
- 4,9g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
This vibrant salad pairs wonderfully with grilled meats, tagines, or as part of a larger mezze spread. For an extra touch of flavor, consider adding a sprinkle of toasted sesame seeds or a few crumbled feta cheese pieces (if not strictly vegan). A light, crisp white wine or mint tea would complement this dish beautifully.
Store any leftover undressed salad components separately in airtight containers in the refrigerator. Store the dressing in a separate airtight container.
This salad is best enjoyed fresh and is not suitable for reheating.