It’s time for summer salads with garden veggies in season. What grows in your mom’s or grandmother’s garden? I think these are definitely beets, green pea pods, raspberries, parsley and many other. So this salad is combination of them, but in very fancy way.
It is so juicy and rich in taste. I love to cook this salad during the weekend when I visit my mother at her summer house, when all greens, veggies and berries are freshly harvested from the garden.
COURSE: Lunch, Side Dish, Dinner
CUISINE: Plant-based, Vegan, Raw, Gluten-Free
CALORIES: calories 268 (carbs 38 g, protein 9 g, fats 11 g)
INGREDIENTS
Young beets – 1 small
Roots (turnip, kohlrabi, celery) – 1 small
Green peas – 50 g
Greens (parsley, basil) – 2 handfuls
Hempseed hearts – 10 g (approx. 1 tbsp)
Olive or hempseed oil – 1 tsp
Raspberries (fresh or frozen) – 10 berries
French mustard – 1/2 tsp
Apple cider vinegar – 1 tbsp
Cayenne pepper and Salt – to taste
INSTRUCTION
- Shred the beets and roots. Grind the greens. And mix all together in the serving bowl.
- Make the raspberry sauce by mixing all the ingredients in a small bowl and crushing the raspberries with a fork.
- Drizzle the raspberry dressing over the salad without mixing it before the serving.
- Peel the peas.
- Decorate the salad with green peas and hempseeds placing them on top.
Don’t forget to kiss your mom and grandma while enjoying the salad.
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