{"id":200631,"title":"Sal\u00e1t ze \u0161pi\u010dat\u00e9ho zel\u00ed s okurkou, \u0159edkvi\u010dkami a z\u00e1livkou bez cukru","modified":"2026-10-31T18:13:51+01:00","plain":"K\u0159upav\u00fd a sv\u011b\u017e\u00ed sal\u00e1t ze \u0161pi\u010dat\u00e9ho zel\u00ed, okurky a \u0159edkvi\u010dek se z\u00e1livkou bez cukru s medovou p\u0159\u00edchut\u00ed.\n\n\n\n\u0160pi\u010dat\u00e9 zel\u00ed kr\u00e1sn\u011b k\u0159upe, okurka dod\u00e1v\u00e1 sv\u011b\u017eest a \u0159edkvi\u010dky cel\u00fd sal\u00e1t p\u0159\u00edjemn\u011b o\u017eivuj\u00ed. Z\u00e1livka bez cukru obal\u00ed nudli\u010dky zel\u00ed a dod\u00e1 jim n\u00e1dech medu, ani\u017e by ho obsahovala: med nahrazuje tekut\u00e9 sladidlo s medovou p\u0159\u00edchut\u00ed, kter\u00e9 zjem\u0148uje kyselost, ale sal\u00e1t nezat\u00ed\u017e\u00ed. Na dv\u011b porce po\u010d\u00edtejte s 10 minutami p\u0159\u00edpravy, pod\u00e1vejte dob\u0159e vychlazen\u00e9. Jedna porce m\u00e1 230 kalori\u00ed. Je to sv\u011b\u017e\u00ed a lehk\u00fd sal\u00e1t pro milovn\u00edky k\u0159upav\u00e9 zeleniny i pro ty, kdo hledaj\u00ed j\u00eddlo s n\u00edzk\u00fdm obsahem sacharid\u016f. Pat\u0159\u00ed mezi m\u00e9 keto pol\u00e9vky a sal\u00e1ty.\n\n\n\nCo je sal\u00e1t ze \u0161pi\u010dat\u00e9ho zel\u00ed?\n\n\n\nJednoduch\u00e1 kombinace: tenk\u00e9 nudli\u010dky \u0161pi\u010dat\u00e9ho zel\u00ed, kole\u010dka okurky a nastrouhan\u00e9 \u0159edkvi\u010dky spojuje z\u00e1livka bez cukru z extra panensk\u00e9ho olivov\u00e9ho oleje, octa, su\u0161en\u00e9 m\u00e1ty, su\u0161en\u00e9ho kopru a sladidla s medovou p\u0159\u00edchut\u00ed. Zelenina z\u016fst\u00e1v\u00e1 syrov\u00e1, tak\u017ee si zachov\u00e1v\u00e1 v\u00fdraznou k\u0159upavost a lehce peprnou chu\u0165. \u0160pi\u010dat\u00e9 zel\u00ed s ku\u017eelovitou hl\u00e1vkou m\u00e1 jemn\u011bj\u0161\u00ed a slad\u0161\u00ed listy ne\u017e n\u011bkter\u00e9 odr\u016fdy s pevn\u00fdmi hl\u00e1vkami. Skv\u011ble se hod\u00ed do syrov\u00fdch sal\u00e1t\u016f, nap\u0159\u00edklad do japonsk\u00e9ho zeln\u00e9ho sal\u00e1tu, a i nakr\u00e1jen\u00e9 najemno si zachov\u00e1v\u00e1 pevnost.\n\n\n\nVyv\u00e1\u017eenost stoj\u00ed na t\u0159ech r\u016fzn\u00fdch struktur\u00e1ch: pevn\u00fdch vrstv\u00e1ch zel\u00ed, \u0161\u0165avnat\u00e9 a sv\u011b\u017e\u00ed okurce a nastrouhan\u00fdch \u0159edkvi\u010dk\u00e1ch, jejich\u017e jemn\u00e1 \u0161tiplavost prostupuje cel\u00fdm sal\u00e1tem, m\u00edsto aby se soust\u0159edila jen do n\u011bkolika kousk\u016f. Z\u00e1kladem z\u00e1livky je tekut\u00e9 sladidlo s medovou p\u0159\u00edchut\u00ed, kter\u00e9 zjem\u0148uje kyselost a tlum\u00ed p\u0159\u00edpadnou naho\u0159klost zeleniny. Jeho mno\u017estv\u00ed z\u00e1vis\u00ed na konkr\u00e9tn\u00edm v\u00fdrobku.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: Pol\u00e9vka z \u010derven\u00e9 \u0159epy s raj\u010daty a bazalkou.\n\n\n\nMy\u0161lenka receptu\n\n\n\nTento sal\u00e1t pat\u0159\u00ed do ka\u017edodenn\u00ed kuchyn\u011b: je rychle hotov\u00fd, sv\u011b\u017e\u00ed a k\u0159upav\u00fd a syrov\u00e9 zel\u00ed v n\u011bm z\u016fst\u00e1v\u00e1 lehk\u00e9. Nejl\u00e9pe chutn\u00e1 z opravdu \u010derstv\u00e9 zeleniny podle sez\u00f3ny a aktu\u00e1ln\u00ed nab\u00eddky. Podstatou pokrmu je rovnov\u00e1ha mezi k\u0159upavou zeleninou, p\u0159\u00edjemnou kyselost\u00ed a bylinkami; tady mu osobitost dod\u00e1v\u00e1 dvojice m\u00e1ta-kopr a sladidlo s medovou p\u0159\u00edchut\u00ed, kter\u00e9 z\u00e1livku p\u0159\u00edjemn\u011b zakulacuje sladkost\u00ed.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nNa dv\u011b porce: 200 g \u0161pi\u010dat\u00e9ho zel\u00ed jako k\u0159upav\u00fd z\u00e1klad, nakr\u00e1jen\u00e9ho na tenk\u00e9 nudli\u010dky, aby se dob\u0159e kousalo a zachytilo pr\u00e1v\u011b tolik z\u00e1livky, kolik je pot\u0159eba; t\u0159i \u010dtvrtiny okurky nakr\u00e1jen\u00e9 na kole\u010dka pro objem, \u0161\u0165avnatost a sv\u011b\u017eest; 12 nastrouhan\u00fdch \u0159edkvi\u010dek, kter\u00e9 dodaj\u00ed barvu a jemnou \u0161tiplavost cel\u00e9mu sal\u00e1tu. Pokud v\u00e1s zaj\u00edm\u00e1 dal\u0161\u00ed vyu\u017eit\u00ed \u0159edkv\u00ed v asijsk\u00e9 kuchyni, pod\u00edvejte se na \u0159edkev daikon.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Sal\u00e1t caprese.\n\n\n\n2 l\u017ei\u010dky su\u0161en\u00e9 m\u00e1ty nas\u00e1knou tekutinu a zjemn\u00ed \u0161tiplavost \u0159edkvi\u010dek; 1 l\u017ei\u010dka su\u0161en\u00e9ho kopru s jemn\u011b an\u00fdzov\u00fdm n\u00e1dechem lad\u00ed s okurkou i zel\u00edm; 1 a\u017e 2 l\u017e\u00edce tekut\u00e9ho sladidla s medovou p\u0159\u00edchut\u00ed zjemn\u00ed kyselost, mno\u017estv\u00ed upravte podle sladivosti. 4 l\u017e\u00edce extra panensk\u00e9ho olivov\u00e9ho oleje obal\u00ed zeleninu a rozvinou v\u016fni bylinek; 3 l\u017e\u00edce octa dodaj\u00ed kyselost. V receptu se po\u010d\u00edt\u00e1 s balzamikov\u00fdm octem s m\u00edrn\u00fdm obsahem sacharid\u016f, p\u0159\u00edpadn\u011b s b\u00edl\u00fdm nebo jable\u010dn\u00fdm octem. M\u00edrn\u00fd obsah sacharid\u016f v\u0161ak neznamen\u00e1, \u017ee ocet neobsahuje cukry.\n\n\n\nKonzistence, dochucen\u00ed a pod\u00e1v\u00e1n\u00ed\n\n\n\n\u00dasp\u011bch z\u00e1vis\u00ed na jemn\u00e9m kr\u00e1jen\u00ed a dob\u0159e okapan\u00e9 zelenin\u011b: zel\u00ed nakr\u00e1jejte na tenk\u00e9 nudli\u010dky, okurku ponechte na kole\u010dka pro sv\u011b\u017e\u00ed skus a \u0159edkvi\u010dky nastrouhejte, aby se rovnom\u011brn\u011b prom\u00edsily s ostatn\u00ed zeleninou. Z\u00e1livka se l\u00e9pe rozprost\u0159e, kdy\u017e ji p\u0159ed nalit\u00edm d\u016fkladn\u011b prom\u00edch\u00e1te. Olej, ocet, sladidlo, m\u00e1ta a kopr tak vytvo\u0159\u00ed vyv\u00e1\u017een\u00e9 dochucen\u00ed a \u017e\u00e1dn\u00e9 sousto nebude p\u0159ehnan\u011b ochucen\u00e9. Sal\u00e1t si m\u00e1 zachovat v\u00fdraznou k\u0159upavost: zel\u00ed nenech\u00e1vejte vypotit se sol\u00ed ani ho nema\u010dkejte.\n\n\n\nPro obm\u011bnu: Ch\u0159estov\u00e1 pol\u00e9vka po holandsku.\n\n\n\n\u010casem m\u016f\u017ee zelenina pustit trochu \u0161\u0165\u00e1vy, zejm\u00e9na okurka a nastrouhan\u00e9 \u0159edkvi\u010dky, proto sal\u00e1t pod\u00e1vejte kr\u00e1tce po p\u0159id\u00e1n\u00ed z\u00e1livky. Vychlazen\u00fd se hod\u00ed jako p\u0159edkrm i p\u0159\u00edloha. Jeho sv\u011b\u017e\u00ed nakysl\u00e1 chu\u0165 skv\u011ble dopln\u00ed ryb\u00ed filet z horkovzdu\u0161n\u00e9 frit\u00e9zy, vietnamsk\u00e9 pe\u010den\u00e9 ku\u0159e z horkovzdu\u0161n\u00e9 frit\u00e9zy nebo grilovan\u00e9 maso. Pokud si chcete p\u0159\u00edpravu rozvrhnout p\u0159edem, uchov\u00e1vejte zeleninu a z\u00e1livku odd\u011blen\u011b v lednici a sm\u00edchejte je a\u017e p\u0159i pod\u00e1v\u00e1n\u00ed; zbytky dejte co nejd\u0159\u00edve do lednice a sn\u011bzte je nejl\u00e9pe n\u00e1sleduj\u00edc\u00ed den, aby si zachovaly p\u0159\u00edjemnou strukturu.\n\n\n\nProhl\u00e9dn\u011bte si v\u0161echny m\u00e9 keto recepty.\n\n\n\n\n\n\tSal\u00e1t ze \u0161pi\u010dat\u00e9ho zel\u00ed, okurky a \u0159edkvi\u010dek\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g \u0161pi\u010dat\u00e9ho zel\u00ed0.75 okurky12 \u0159edkvi\u010dek2 l\u017ei\u010dky m\u00e1ty (su\u0161en\u00e9)1 l\u017ei\u010dka kopru (su\u0161en\u00e9ho)1 \u00e0 2 l\u017e\u00edce sladidla (tekut\u00e9ho s medovou p\u0159\u00edchut\u00ed)4 l\u017e\u00edce olivov\u00e9ho oleje (extra panensk\u00e9ho)3 l\u017e\u00edce balzamikov\u00e9ho octa (s m\u00edrn\u00fdm obsahem sacharid\u016f, nebo b\u00edl\u00e9ho octa \u010di jable\u010dn\u00e9ho octa)\t\n\t\n\t\t\u0160pi\u010dat\u00e9 zel\u00ed omyjte a nakr\u00e1jejte na tenk\u00e9 prou\u017eky. Okurku omyjte a nakr\u00e1jejte na tenk\u00e1 kole\u010dka. \u0158edkvi\u010dky omyjte, odkrojte konce a nastrouhejte je. V\u0161e dejte do sal\u00e1tov\u00e9 m\u00edsy.Sm\u00edchejte olej, ocet, sladidlo s medovou p\u0159\u00edchut\u00ed, m\u00e1tu a kopr na z\u00e1livku a rovnom\u011brn\u011b j\u00ed p\u0159elijte sal\u00e1t.\t\n\t\n\t\tPom\u016fcky: N\u016f\u017e, miska, struhadlo (\u010dty\u0159hrann\u00e9), miska.\n\t\n\t\n\t\tSaladeFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200631","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200631"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200631\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/179011"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200631"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200631"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200631"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}