Antioxidant Veggie, Fruity and Nut Salad
Here is a plant based salad that combines a wonderful variety of flavors that happens to be good for you. The salad is packed with purslane, beetroots, pomegranate arils, leafy greens, onion, walnuts, lemon juice and olive oil – earthy and healthy, right? Certainly right! There is a large number of antioxidants in this salad. Antioxidants work to repair or prevent damage to the cells of your body and boost your immune system.
Looking for a healthy and delicious salad, keep this in mind. It did really turn so good.
Beetroots have too a wide range of health benefits. They are high in vitamins and contain big levels of antioxidants. Not to mention the pomegranates and their innumerable healthy benefits. They are too a great source of vitamins and a potent antioxidant.
Have you heard about purslane? Purslane leaves have more omega 3 than any other leafy vegetable. It is popular in the Middle East and the Mediterranean. It is found as a weed in the field crops. In Lebanon it is called “Farfaheen” and it is a major component in Fattoush salad. It is an excellent source of vitamins and a powerful natural antioxidant.
Walnuts and olive oil are too a winning combination. They are rich in antioxidants and provide healthy essential fatty acids. And honey is much more than a sweet; it is too rich in antioxidants
- 2 cups of leafy greens, rinsed and patted dry
- 4 medium sized beetroots
- 1 cup pomegranate seeds
- 1 onion, sliced
- A handful of raw walnuts
- A pinch of sumac, optional
- 2 cups purslane leaves, rinsed and patted dry
For the dressing:
- ½ cup virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 2 tabespoons honey
- Salt to taste
- Place the beets in a pot , add water to fully cover them and bring to a boil. Reduce heat to low, cover up and cook for 2 hours or until the beets are tender when pierced with a fork. Drain and set aside to completely cool down. Peel the beets and slice into strips.
- Whisk together the lemon juice, honey, sumac and salt until well combined. Add the olive oil in a steady stream, whisking until well incorporated.
- Combine the leafy greens and purslane leaves and transfer to a large serving plate. Sprinkle the sliced onions on top.
- Add the walnuts, beetroot strips and pomegranate seeds; toss the dressing equally over the plate just before serving. Enjoy.
You might also enjoy our BEET AND ARUGULA SALAD
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