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+ servings

Antioxidant Veggie, Fruity and Nut Salad

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Prep: 15 minutes
Servings 3
Course
Salad
Cuisine
Lebanese

RECIPES FROM AROUND THE WORD

Description

The salad is packed with purslane leaves, beetroots, pomegranate arils, leafy greens, onion, walnuts, lemon juice and olive oil – earthy and healthy, right? Certainly right! There are 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.

Ingredients
 

  • 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

Instructions
 

  • 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.
    a salad 2 3

Notes

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Keyword Beetroots, Honey, purslane
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