Greenish salad with lemon vinaigrette

The lemon tree in our backyard has become a main source of our salad dressings. Especially now that our firstborn announced that she wouldn’t put vinegar in her mouth anymore. Luckily there’s no need to that. Lemon is tastier option for most of the salad dressings.

This salad was prepared on our previously published cooking video and served together with Pasta Alfredo.

GreenishSalad-72601 tsp grated lemon zest, only the yellow part
1 garlic clove
2 tbsp lemon juice, about one small lemon
4 tbsp olive oil
1 tbsp chopped scallions or chives
0,5 tsp salt
0,5 tsp ground black pepper

A large bowl full of lettuce, spinach, other green vegetables etc…
12 kalamata olives without seeds
8 cherry tomatoes
1 english cucumber
2-3 carrots

Lemon vinaigrette
Wash the lemon under the running water. You may
use a drop of mild dishwashing detergent.
Use a grater to grate a teaspoonful of yellow zest.
Chop the garlic clove with knife and
cut the lemon to wedges.
Squeeze the juice from wedges to a small bowl and
add chopped garlic and grated lemon zest.

Mix the oil to the vinaigrette:
The adult pours oil to the bowl slowly while
the sous chef stirs it with spoon.

Chop the scallions or chives with a knife and add to the vinaigrette.
This task can be suitable for the sous chef. Then the ordinary cutlery knife
is a recommendable tool.
Add 0,5 tsp salt and ground black pepper.
Stir the lemon vinaigrette with a fork or spoon.Tip: Try to prepare a vinaigrette in small glass can with a lid.
You may use olive can or baby food can if they are cleaned.
Close the lid tightly – shake it – done!Salad
Tear the lettuce or green leaves to edible size pieces. If you use fresh spinach remove the hard stems. Lift the bowl to a sink and pour cold water over the leaves. Rinse them in the water and lift them to the colander and let drain.
Wash and cut half the cherry tomatoes. Wash cucumber and cut it lengthways to strips. Help the sous chef to finish the lettuce job.
Cut the cucumber strips to short pieces with a cutlery knife.
Peel the carrots and using a peeler cut them to thin slices. Chop the kalamata olives and remove the seeds if necessary.
Combine the salad ingredients just before serving.
The sous chef mixes with two spoons and
the adult adds the cucumber, tomatoes, olives and lemon vinaigrette.


The recipes in are divided into different work stages and color-coded:
The tasks in red are suitable for children – the sous chefs.
The tasks in black are for the adults.
Tasks in green are intended to be performed together.

The original version of the recipe was published in our cookbook
in Finland 2015.

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