Description
A bright vegetable salad. A great dish for a picnic!
Ingredients
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Parsley
0.333 coup
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Green onions
0.333 coup
-
Cilantro
0.333 coup
-
Chili
0.25 piece
-
Pepper
30 g
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Vegetable oil
1 Tbsp
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Potatoes
200 g
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Tomato
200 g
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Onion
100 g
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Basil
Cooking
Boil potatoes in their skins. Drop the potatoes into cold water, the water optionally add salt, bring to boil and cook on medium heat for about 20 minutes. Ready to define the knife easily comes to the middle, then finish. Allow to cool to room temperature.
Prepare the filling: finely chop with a knife parsley, cilantro and green onions.
Finely chop the chili pepper. Bell pepper - the same.
All cut, mix and fill with oil. Season with salt and pepper to taste. Leave for 15 minutes.
Potatoes cut into slices. Spread on a flat dish.
Onion cut into slices. To peel back the layers and spread on top of potatoes.
Tomatoes cut into half rings and put on top of the onions. Pour/pour (depending on amount of oil) on top of the prepared dressing.
Garnish with Basil leaves.
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