Easter Salad Recipe

By | Published | Easter | No Comment

1 large head of lettuce, shredded
1 large cucumber
1 large tomato
1 large carrot
1 large onion
1 bunch salad leaves
1 bunch spring onions
1 small beetroot
1 small leafy green cabbage
1 lemon juice extracted
1 cup mayonnaise salt, pepper (freshly ground), ground sugar to taste


Steam beetroot in pressure cooker, allow one whistle.
Peel and slice into thin rounds.
Chop separately cabbage, celery and spring onions, thinly.
Keep whole 6-7 salad leaves.
Place all in separate bowls of chilled water for half an hour in fridge till crisp.
Grate separately cucumber and carrot with a large-holed grater. Place similarly as above.
Chop onion and tomatoes finely, separately. Rinse a transparent glass bowl with cold water.
Spread the shredded lettuce leaves
Stick the beetroot slices around the inner wall of the bowl, evenly.
Spread the tomatoes on the lettuce leaves without dropping beetroot.
Sprinkle salt and pepper.
Drain spring onions, remove, excess moisture by dabbing lightly on kitchen towels.
Spread over tomatoes. Sprinkle salt and pepper.
Repeat other layers similarly for each vegetable in following order. Cabbage, celery, onion and carrot.
Pour mayonnaise over it
Sprinkle lemon juice, garnish by analysing the celery leaves attractively on top.
Chill before serving.

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