Fresh, crunchy and surprisingly balanced, Summer Fresh Salad is the perfect dish when warm days call for something light yet full of flavor. The sweetness of apple meets the crispness of fennel and celery, the delicate texture of raw mushrooms and the savory notes of Parmigiano. The final touch? A drizzle of authentic balsamic vinegar that ties everything together beautifully. Quick to prepare and wonderfully versatile, it’s perfect as a starter, side dish or light main course. Let’s see how to make the Summer Fresh Salad.
Light
Quick
Summer
Vegetarian
Summer Fresh Salad
A crunchy and refreshing salad with celery, fennel, raw mushrooms, apples and Parmigiano Reggiano, dressed with authentic balsamic vinegar. Perfect for summer days.
Ingredients
- White celery 2 stalks
- Fennel 1 large
- Fresh button mushrooms 200 g
- Parmigiano Reggiano 80 g
- Apples 2
- Balsamic vinegar 1 tablespoon
- Salt to taste
- Extra virgin olive oil 2 tablespoons
Tools
- Sharp knife
- Cutting board
- Large mixing bowl
- Vegetable peeler
Instructions
- Wash celery, fennel, mushrooms and apples thoroughly.
- Slice all vegetables and apples thinly.
- Place everything in a large bowl.
- Add thin shavings of Parmigiano Reggiano.
- Dress with extra virgin olive oil, one tablespoon of balsamic vinegar and a pinch of salt.
- Toss gently and serve immediately.
Nutritional values (per serving)
Calories
210 kcal
210 kcal
Fat
14 g
14 g
Carbohydrates
14 g
14 g
Protein
9 g
9 g
Sugar
11 g
11 g
Fiber
4 g
4 g
Sodium
260 mg
260 mg
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