Iceberg Salad

Overview

Ice grass, also known as Ice Leaf Sunflower, is a magical plant native to Africa and other places. There are many transparent dewdrops condensed on each leaf of wheatgrass. These dewdrops are a kind of secretion of wheatgrass, shaped like water droplets and crystal clear. There are salt capsules on the leaves of wheatgrass, and there is a salty taste in the mouth. Rich in amino acids, carotene and other substances, its leaves are tender and juicy and can be eaten raw. After eating, it not only quenches thirst but also supplements nutrients and salts. If you want to retain the crispy taste of wheatgrass, eating it raw is the best choice. Iceberg is paired with tomatoes, lemons, blueberries, and cashews, and it’s delicious when mixed with some olive oil! The iceberg salad is only seasoned with olive oil and lemon. It adds the taste of lemon while maintaining the original flavor of iceberg juice. It tastes fresh and refreshing, crisp, tender and juicy! Today’s wheatgrass is [Xinnong] safe self-produced vegetables provided by Xinyuan Sunshine Company. Only by choosing safe, healthy and fresh ingredients can you cook more delicious dishes!

Tags

• cold dishes
• children
• western food
• summer recipes
• banquet dishes
• lunch
• blueberry
• ice grass
• lemon
• olive oil
• salted cashew nuts
• tomatoes

Ingredients

Steps

1. 1 Prepare raw materials: 300 grams of wheatgrass, half a tomato, half a lemon, 20 blueberries, 12 cashews, and appropriate amount of olive oil.

   

2. 2 Cut tomatoes into cubes and lemon slices and set aside.

   

3. 3 Tear the wheatgrass into small pieces with your hands and add the sliced tomatoes and lemon.

   

4. 4 Add washed blueberries.

   

5. 5 Drizzle some olive oil.

   

6. 6 Add the salted roasted cashews, mix well and serve on a plate.