Nigerian Mixed Vegetable Salad 🥗 HEALTHY EATING ~ Naija Style 🍽

Holla everyone!

Season Greetings🎅🎅

You guys ready? Sure! Glad to be here and I must say I am so thrilled ’cause of what we have today.. Sure we’ve got Salad loverz and Vegans here.🥰

On our menu we have this wonderful delicacy, Nigerian Mixed Vegetable Salad.

Ahhhh, that’s right!🥗

Yummy Yummy. Healthy hearty. Very rich! There’s so much goodness packed in this dish that you sure wanna have😉

You know, salads are fully packed with minerals and vitamins. So easy to make. Very nutritious! Aids in digestion, reduces aging and so on.👇

https://foodal.com/knowledge/paleo/9-good-reasons-to-eat-a-salad-a-day/

In my opinion, I’d say make this part of your daily menu. If not daily, then four to five times a week. Oh, I love salads and I can’t imagine myself not having them. Noooo, that’ll be very wrong.

Okay fam, here we go..

Recipe Ingredients

5 Medium sized carrots
1 Medium sized cabbage
1 Medium bunch lettuce
2 Handful green peas
1 Medium bulb onion
1 Big green bell pepper
4 Medium sized hard tomatoes
3 Small irish potatoes
1 Tin baked beans (optional)
4 Hard boiled eggs
300g Sweet corn
2 Cucumbers
1 bottle Salad Cream or Mayonnaise

Procedure

NB: Wash all vegetables separately (make sure you add a spoonful of vinegar, baking soda or lemon juice to the water to help kill harmful bacteria. Rinse thoroughly in fresh water.)

Boil the green peas for 2 minutes, strain and set aside. Peel off the Irish potato skin, cut into small cubes and boil until tender, strain and set aside. Boil eggs, peel off the shells and cut each one into 2 or 4 halves. Then set aside.
Wash each lettuce leaf thoroughly and slice into thin shreds. Set aside.
Slice cabbage into thin shreds, blanch and set aside.
Scrape the carrots and shred with a grater, then set aside.
Cut the tomatoes into small cubes (you can remove the seeds if you want) and set aside. Cut onion into small cubes, set aside. Cut green peppers into two halves, remove seeds and cut into small cubes. Then set aside.
Cut cucumbers into fine rings and set aside.
Open the can of sweet corn, pour into a sieve to strain out the preservation water. Set aside.
Open the can of baked beans, pour into a bowl and set aside.
In a large bowl, put all the ingredients together layer by layer, garnish with cucumber rings and eggs. Cover salad bowl and refrigerate for 20 – 30 minutes. Finally serve with salad cream (or mayonnaise).

Bon appétit!

So.. hope you liked it? Cool!

Be sure to try this one for yourself and also pass it forward!

Thanks for reading.

Drop your comments or friend me on Qavaa.

See you in my next article.

Bye.👋

Merry Christmas 🎅☃️🌲