Warm Winter Salad is a vegan, gluten-free recipe and can be prepared quickly. On cold winter days, this colorful potpourri of vegetables is rich in antioxidants and vitamins.

Serves: 4 people

Preparation time: 20 minutes


3 liters water
2 tablespoons salt
100 g green cabbage leaves
100 g kale leaves
1 broccoli
200 g green beans, chopped
2 small lettuces, red and green (it takes about 10 leaves per person)
8 tablespoons olive oil
3-4 tablespoons balsamic vinegar or lemon
soy sauce to taste
24 olives
celery leaves (optional)


Heat the water with the salt in a cooking pot.

Wash and cut the vegetables for the salad.

When the water starts boiling add all vegetables except the lettuce, which will be used raw.

Boil everything for 3-5 minutes. Check if the broccoli and the green beans are cooked al dente, then drain the vegetables.

In a salad bowl, prepare a layer of lettuce.

Then add the boiled vegetables on top.

Dress with olive oil, soy sauce and balsamic vinegar or lemon.

Decorate with some olives and celery leaves, if available.