Recipe of Award-winning Salad with amaranth greens, zucchinis and potatoes

Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, salad with amaranth greens, zucchinis and potatoes. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Salad with amaranth greens, zucchinis and potatoes is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Salad with amaranth greens, zucchinis and potatoes is something that I have loved my entire life.

Salad with amaranth greens, zucchinis and potatoes instructions. Pour some water into a wide pot and bring to the boil. Add the potatoes that you have washed and rubbed well as well as the zucchinis, whole. A few minutes later add the amaranth greens that you have washed well and removed the very thick stems.

To get started with this particular recipe, we must first prepare a few components. You can cook salad with amaranth greens, zucchinis and potatoes using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Salad with amaranth greens, zucchinis and potatoes:

1. Make ready amaranth greens
2. Take fresh potatoes
3. Get small tender zucchinis
4. Take salt
5. Get olive oil
6. Make ready lemon juice

After five minutes test with a fork to see if the zucchini can be pierced. Drizzle with some Dijon dressing and toss to coat. Serve chilled or at room temperature. In a small bowl, mix the olive oil with the basil, parsley, vinegar, garlic, dill, oregano and thyme; season with salt and pepper.

Steps to make Salad with amaranth greens, zucchinis and potatoes:

1. Pour some water into a wide pot and bring to the boil. When it boils add 1 tbsp of salt.
2. Add the potatoes that you have washed and rubbed well as well as the zucchinis, whole.
3. A few minutes later add the amaranth greens that you have washed well and removed the very thick stems. Boil until the vegetables are tender.
4. Remove the skin of the potatoes and cut them into pieces. If the zucchinis are small, leave them whole. If not, cut them into large pieces.
5. Use as much lemon and oil as you like.

Serve chilled or at room temperature. In a small bowl, mix the olive oil with the basil, parsley, vinegar, garlic, dill, oregano and thyme; season with salt and pepper. Greek cuisine is full of wild greens. One of the most popular, which we usually enjoy eating during summer, is the amaranth greens, the "vlita" as we call them here in Greece. They can be boiled and eaten as a salad but they are also cooked with zucchini in a popular dish that is called "yiachni".

So that is going to wrap this up with this exceptional food salad with amaranth greens, zucchinis and potatoes recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!