Antioxidant Veggie, Fruity and Nut Salad
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.
Notes
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