Salad with cod liver, tomato and microgreens is a very simple dish without unnecessary ingredients, in which the main emphasis is on the quality of the products. A ripe tomato gives juiciness, microgreens add freshness, and thinly sliced Crimean onions balance the fatty liver.
The recipe does not require complicated preparation or dressing. It is only important to carefully assemble the salad before serving, so that the pieces of cod liver retain their shape, and the vegetables remain fresh and distinct in taste.
Ingredients
Product preparation
Wash and dry the tomato, sort through the microgreens, and cut the onion into very thin half rings. If the onion is too sharp, it can be poured with cold water for 2-3 minutes, and then dried well.
How to assemble a salad
Cut the tomato into slices, add a little salt and place on a plate together with microgreens. Try not to add too much salt, because cod liver already has a distinct taste.
Place pieces of cod liver on top with a spoon so that they do not fall apart. Distribute them evenly so that each portion of the salad is balanced.
Add thinly sliced red onion and serve the salad immediately. If desired, you can add a few drops of oil from a can of cod liver, but not much, so that the dish does not become too heavy.
Why this recipe is good
- Prepares in minutes.
- Does not require separate dressing.
- Combines the freshness of vegetables and the rich taste of cod liver.
Serve the salad immediately after assembling, until the tomato has released a lot of juice, and the microgreens retain their fresh appearance. This dish is suitable both for a light snack and for a quick snack on the holiday table.