Eating green vegetables and salads is not only delicious, but also very healthy. By using the ingredients in the salad, you can improve your health and add variety to your daily menu.
- Sorrel
Sorrel is a savory sourness for your salad. Young leaves harvested in early spring are especially tasty. Sorrel cleanses the blood and tones the body. You can add both the leaves and stems of this plant to the salad.
- Lettuce leaves
Lettuce leaves contain a lot of vitamin A. The romaine and lettuce varieties are especially valuable, but the boston salad will be an excellent base for a salad with seafood. Lettuce leaves, depending on the variety, can be soft or hard – choose according to your taste.
- Spinach
Spinach goes well with vegetables like tomato and cucumber, and can also be used in salads with eggs and meat. Thanks to its neutral flavor, spinach enhances other brighter ingredients. Spinach is a source of salts, vitamins, as well as potassium and iron.
- Tsikoriy
Chicory is added to salads that use high-fat ingredients. It has a tart taste and elasticity, holds its shape well and can become the basis for filling a salad. Chicory leaves are harvested when their length reaches 10 centimeters.
- Ruccola
Arugula gives a pleasant nutty flavor and can be eaten on its own, seasoned with vegetable oil, or added to other vegetables. Arugula is well suited to various multicomponent spicy and sweet dressings.
- Watercress
This type of lettuce is rich in iron, has small leaves and can be grown in a home greenhouse all year round. It does not require special care, which means that the vitamin supplement will be available to you in any season.
- Celery
Celery has diuretic, anti-toxic properties, and its leaves are very fragrant. These leaves are a source of many antioxidants, vitamins and minerals, as well as essential oils and acids.
- Leek
For the preparation of the salad, only the inner part of the stem is used. Due to its unpretentiousness, you can buy leeks all year round. Leek contains potassium, calcium, phosphorus, iron, magnesium and sulfur, essential oils, vitamins, and beneficial acids. This salad supplement will increase your body’s ascorbic acid content.
- Rhubarb
In cooking, not the leaves are used, but the stems of this sour plant. And just in its raw form, the acids contained in rhubarb do not disturb the balance in the digestive tract. Rhubarb is useful for many diseases and has a positive effect on the health of the entire body.
- Asparagus
Asparagus contains vitamin C, calcium and sulfur. In the salad, you can add not only stems, which are more often used in cooking, but also asparagus leaves. Asparagus is also rich in a substance like asparagine, which helps to dilate blood vessels and reduce blood pressure.