The green, greener, greenest salad

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Recipe by Damaris Beems Course: SaladsCuisine: Mediterranean




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There are green salads and greenest salads. This is the greenest salad. Delicious hearty-tasting little Mediterranean cucumbers, dill, spring-onions and if I would have had avocado in the house, I would have added it as well. And the dressing, entirely in style. Green, too. In the blender 30 leaves mint, garlic, lime juice and some vegan mayo. And finally some roasted green pumpkin seeds… I can’t make it greener for you. Nor any better.


  • 6 small Mediterranean cucumbers

  • 5 spring onions

  • 2 cloves garlic

  • 0,5 bouquet dill

  • 1 bouquet chives

  • 3 limes (for their juice)

  • 3 table spoons vegan mayonaise

  • salt and pepper


  • Cut the cucumbers into beautiful cubes of 0.25 cm by 0.25 cm. Cut the spring onion into rings. Finely chop the chives and the dill. Mix all this in a bowl.
    Then mix in a blender the juice of the limes, the garlic cloves, the mint leaves and the mayonnaise. Season with salt and pepper.
  • Roast the pumpkin seeds in a dry frying pan until crispy. And then mix the whole salad together.

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