Serves 8
116 cal · 50 min
Somali Summer Salad
Recipe GLPR890d5424c70e96
A fresh and vibrant salad featuring crisp vegetables and sweet apples dressed in a bright lemon vinaigrette. This light, refreshing dish celebrates the flavors of summer with a perfect balance of citrus, crunch, and natural sweetness.
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Ingredients
3 tablespoons Olive oil
1 tablespoon Lemon juice
3 Medium apples
2 Green peppers
3 Medium tomatoes
2 Cucumbers
Salt, to taste
Black pepper, to taste
Directions
Wash your hands thoroughly with soap and clean water before preparing the salad.
Pour the olive oil and lemon juice into a large mixing bowl and whisk together until combined.
Rinse the apples, peppers, tomatoes, and cucumbers under cool running water. Pat them dry with a clean cloth.
Dice the apples into bite-sized pieces, removing the cores. Chop the green peppers into similar-sized pieces, removing the seeds and stems.
Cut the tomatoes into chunks and dice the cucumbers into bite-sized pieces.
Add all the diced fruits and vegetables to the bowl with the oil and lemon juice mixture. Toss gently until everything is well coated.
Season with salt and black pepper to your preference, then toss again to distribute the seasoning evenly.
Cover the bowl and refrigerate for at least 30 minutes before serving. The salad is best enjoyed chilled and within 24 hours of preparation.
