Aveluk salad

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   Ingredients

2. STEP 2

   

   Cutting aveluk with scissors

3. STEP 3

   

   You need to process the aveluk, just like in the puree soup: rinse off the dust for the first time, leave it in a new portion of warm water for half an hour the second time,

4. STEP 4

   

   and already, pouring water into the pan for the third time and adding garlic,

5. STEP 5

   

   Boil it for 30 minutes after boiling over low heat until done

6. STEP 6

   

   (the aveluk becomes soft, but not overcooked).

7. STEP 7

   

   Salt

8. STEP 8

   

   Throw the aveluk leaves processed in this way into a colander, cool,

9. STEP 9

   

   cut into small pieces

10. STEP 10

    

    Fry onions

11. STEP 11

    

    Add chopped cilantro

12. STEP 12

    

    squeezed garlic

13. STEP 13

    

    walnuts

14. STEP 14

    

    pre-fried, cooled onions

15. STEP 15

    

    and mayonnaise.

16. STEP 16

    

    Salt, pepper and mix the salad. Garnish with walnuts and, if possible, pomegranate seeds.

Comments on the recipe

Shura

16.10.2023

4.8

The recipe is just for lovers of new tastes, with pomegranate seeds it is very tasty and bright, we sell seedless pomegranates, they are a little lighter and sweeter, Anait, have you tried these? We have Armenians and they sell vegetables at the vegetable market, I’ll try to find out from them about this miracle sorrel, I’m really interested in seeing it with my own eyes. The taste must be sour, but I love sour taste)))

Anna

16.10.2023

4.7

How interesting this aveluk looks, you can use it in soup or salad!!! I definitely want to try it!!! Thank you Anait for the recipe and information about aveluk!!!

Anahit

16.10.2023

4.7

Hi all.

Alyonushka

16.10.2023

4.7

Thank you very much, I prepared a salad, but without cilantro and nuts. Still, I didn’t add mayonnaise; I increased the oil as you advised. It turned out very tasty. But I already wanted to throw away the aveluk - it had been sitting for more than a year, it had dried out a lot then, but I decided go online and have a look - maybe I’ll cook something after all - and I don’t regret it) thank you for sharing such rare recipes)