Spanish lemon salad
Instructions
Boil the lemon 4 salt water until they become tender.
Drain, allow to cool completely and cut into small pieces.
Mix in artichoke hearts and stems boiled and chopped coarsely and a handful of lightly toasted and chopped almonds.
Drizzle with honey, olive oil and the juice of 1 lemon.
Garnish with parsley leaves and serve.
Ingredients and dosing for 4 persons
- 4 ripe lemons
- Salt
- Artichokes
- Almonds
- 1 teaspoon of honey
- 2 tablespoons of olive oil
- 1 lemon
- Parsley