Vitamin salad made from duckweed, nettle, dandelion and other early greens

Vitamin salad made from duckweed, nettle, dandelion and other early greens

Category: Vegetable and fruit dishes

Ingredients
Runny (young plant tops)	large handful
Young nettles (tops without coarse stems)	small handful
Dandelion leaves young and unblown buds	small handful
Chives, young garlic greens, parsnip leaves	taste
Boiled egg	0.5-1 pcs.
Lemon juice	0.5 -1 tsp
Salt	pinch
Sugar (optional)	pinch
Mayonnaise or refined vegetable oil	taste

Cooking method

Cook the hard-boiled egg and cool. While the egg is boiling, cut off the greens. We wash the nettle and scald with boiling water, after half a minute we drain the boiling water and rinse with cold water. Cut the nettle into small pieces.

We wash the rest of the greens well, soak them in cold water for 10 minutes. Drain the water, dry the greens and cut them a little larger than the nettles.

We put all the greens in a bowl, pour with lemon juice, salt and slightly grind the greens. Sprinkle on top with chopped onions and garlic, season with mayonnaise or vegetable oil. We are used to dressing such salads, each at our own plate, so I almost never mix them in a common dish, with the exception of salads, which should be infused with dressing.
Any additions in the form of garlic, wild garlic are welcome, but the basis is made up of dry grass and nettle as the most neutral wild plants in taste. In the summer, you can pair it with quinoa or borage, fresh cucumber and green salad.
The total amount of herbs for two servings is about 120 g.

Note

I propose to try a wonderful delicious salad of wild edible plants with the addition of the first garden herbs, which helps to quickly replenish the lack of living vitamins after a long winter period. Let's not ignore the wealth that nature itself gives us! I also hate weeds in the garden, but it is they who help our family to wait for their own harvest of greens and not spend money on tasteless, stale greens in plastic bags, which we willingly eat in winter.
I am not writing all this for the sake of a catchphrase! I just really want you to be able to feel for yourself how quickly, in just a week, such a salad knocks the teeth off the edge of fresh greens, invigorates and saturates our body with vitamins.
This fresh salad tastes like salads made from ordinary greens, there is nothing very specific in the taste. Dandelion leaves do not taste bitter if you soak them a little or just pick young leaves closer to the center of the outlet.

Salad is really a storehouse of vitamins. My mother eats such a salad every spring, and she feels great at her 83, but you can't stuff dandelions in her mouth, she replaces them with perennial parsley, it is very tender in spring. Lebeda will not eat either, she says that during the war she was full and fresh and baked cakes from it (added to flour)

[Tatyana1103]

Tatyana1103, Tanyusha, thank you for your approval! And my mother is 92, this generation survived thanks to ingenuity and lust for life! We learn from them, we ourselves will live longer. I am not very much for a quinoa either, and my parsley does not survive in this area, as it grows poorly.
But parsnips are earliest. The sorrel will go soon.
Hello to your mom and her long life!

Hello to your mom and her long life!

Thank you, and your mom will be in good health

The sorrel will go soon.

I completely forgot about the sorrel, where are we without it?

I confirm and recommend: the salad in different variations is sooo soulful - for a week already, we have been eating - and still the daughter asks every day ...

Surely delicious salad. I would have eaten a salad without the first three components. Olya, the photo is very nice.

The sorrel will go soon.

I completely forgot about the sorrel, where are we without it?

We are already selling on the market. Tomorrow I'll go and buy some green cabbage soup, and we'll have enough.

[Rada-dms]

Rada-dms, interesting salad, we need vitamins !!

[Volgas]

Volgas, Svetochka, thanks for the praise!
As for the first ingredients ... Are you only going to pick out an onion with eggs from the salad? I can't let this happen! Then add the cucumber and sorrel!

But you still overpower yourself and try with this tops, you will be surprised how balanced the good taste is!

Lerele, oh, how vitamins are needed, so we are exiled, sitting in the country. True, my husband is going to mow today, so I'm already thinking of preparing a little of this tops for green soups.

I confirm and recommend: the salad in different variations is sooo soulful - for a week already, we have been eating - and still the daughter asks every day ...

Our tastes coincide with you, so let's get navitaminized from the bottom of our hearts! Share your options!

[Rada-dms]

Rada-dmsWhat a gorgeous salad !! How many vitamins !!! It's a pity we have nowhere to take, the markets are closed, greens are only in supermarkets, well, in some portable tents, there is definitely not. Olga, thank you for the recipe, while in the bookmarks.
Mamulichka, many years, and health, health!

[lettohka ttt]

lettohka ttt, Natalia, thanks for your attention, Natusya! Of course, who will sell such weed tops in supermarkets. Although I know that dandelion leaves in Europe were sold here and there before.
Soon you will have early fruits and vegetables, so you will make up for the lack of vitamins. And we will have everything imported, tasteless and chemical ...

[Rada-dms]

Rada-dms, Interesting salad! You can also try!
I can replace something.

[Anatolyevna]

Anatolyevna, Antonina, thank you! Well, look what you have there growing in excess of wild plants, but be sure to try the willow and nettles, you will like it. And for the first time it is not necessary to voice the composition of the tops. Moreover, with mayonnaise and an egg, everything will slip through, delicious! Yesterday the bowl was devoured again, with portion sizes increasing every day. My Muska is just shaking when she begs for this salad. I crumble it finely and finely and fill it with oil.

[Rada-dms]

Rada-dmsThanks for the great salad. The second day I do it. On the site grow both nettles and dandelions and sea dandelions. She herself would not have thought of putting unopened dandelion buds in a salad.

[olgavas]

olgavas, Olga, namesake dear! Thank you for supporting the recipe, preparing the salad and appreciating it so well! It is so nice that reviews appear, and such useful plants, undeservedly forgotten by many, will be included in the spring diet in the absence of normal cultural greenery.
It's a pity they didn't bring the picture, I'll hope so ...
Surely there is something to share, since there is a plot, so we are waiting in our Temka "Country life ..."

And today I have a soup with duck and nettle on beef brisket. No worse than oxalic or spinach, the taste turned out even more aromatic and richer. I acidified it with my apples. vinegar, with lemon in general would be a masterpiece.