I saw this on YT by Beryl Shereshewsky. It originates from Colombia.
The color of this salad reminded me of our long time family recipe for Herring Salad. But the moment I tasted it, I knew it was different. A vegetable salad with cooked and raw ingredients. I exchanged halve of the mayo with Greek yogurt and used Vietnamese coriander and other herbs, instead of only cilantro.
The combination of cooked vegetables with tomatoes and onion is great. Grandma's Summer Salad, blog 21.01.2020, with cooked and raw veggies is like this combo. But with different veggies and no mayo.
Recipe for 3:
2 red beets, 2 medium potatoes, 1 large carrot, 1 yellow onion, 2 tomatoes
3 tbsp mayo, 3 tbsp Greek yogurt, salt and pepper
1 1/2 limes, Cilantro or Vietnamese Coriander, parsley, basil
1/2 to 1 boiled egg per person.
Cook beets, potatoes and carrot. Cool down and cut into bite size pieces. Chop onion and cut up the tomatoes. Chop the herbs.
Mix mayo, yogurt, lime juice with salt and pepper. Pour the dressing over the salad and mix well. It will get a lovely shade of pink.
Top with eggs.
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