Mouthwatering Mondays: Garden Fresh Green Salad
We have seriously neglected our veggie garden lately resulting in wilted (and skeleton-ised) silverbeet, rotten tomatoes and kale minus a few (all) leaves. The one thing that has been surviving like a trooper despite our lack of TLC is our wild rocket. If only all of our veggies were as strong and resilient as this little guy we would never ever go hungry! That’s being rather dramatic, but we would be able to survive mainly from our veggie patch!
Wild rocket taking over the world (or at least our backyard…)
Over the weekend, I was craving greens, greens, greens, so I salvaged what was left in my garden (thanks snails *shakes fist*) and took advantage of the abundant wild rocket and created this little bad boy:
What you need:
MAKES ENOUGH FOR 2 PEEPS
For the salad:
4 silverbeet leaves
2 handfuls of rocket leaves
3 stalks of spring onion, chopped
4 purple kale leaves, spine removed
1/4 cup of cashews
For the dressing:
Juice of 2 lemons
6 – 8 tablespoons nutritional yeast
2 pinches of cayenne pepper
1/4 cup dulse or wakame leaves
1/4 teaspoon Celtic sea salt
2 tablespoons extra virgin olive oil
1 tablespoon ACV
How to make:
For the salad:
Tear leaves with your hands and separate into bowls. Toss with spring onion and cashews. Set aside.
For the salad dressing:
Place all ingredients into a blender (leaving out the dulse/wakame leaves) and blend until combined. Add the dulse/wakame leaves and pulse to roughly chop. Pour over the salad leaves and enjoy!
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