Composition / ingredients
Cooking method
1. Soak the aveluk pigtail in boiling water for 15 minutes, then throw the grass into a colander and squeeze.
2. Cut the soaked pigtail into 5 cm pieces, remove the thick and stiff stems, soak the aveluk in water again for 15 minutes and throw it into a colander, squeeze, rinse in cold water and squeeze again.
3. Put the prepared aveluk in a saucepan, pour cold water, put on fire and cook after boiling for 15 minutes (until soft).
4. Put the cooked aveluk in a colander, and when it cools down a little, squeeze out excess moisture.
5. Peel the garlic, chop it finely or squeeze it through a press.
6. Add garlic to the matzoni, put salt and pepper there, mix everything thoroughly.
7. Add the sauce to the completely cooled aveluk, mix well.
8. Put a lettuce leaf on a dish, put aveluk seasoned with sauce on it.
9. Garnish the salad with freshly picked herbs and pomegranate seeds.
Caloric content of the products possible in the composition of the dish
- Garnet - 52 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Leaf salad - 14 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Matsoni - 38 kcal/100g
- Aveluk - 19 kcal/100g
