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 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.
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 as 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.
Antioxidant Veggie, Fruity and Nut Salad
Description
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
9 Comments
I made it without purslane though, but stll tasted delicious. Love all your recipes
Thank you, Narmeen! I am glad you liked, and thank you for the sweet compliment!
Making this salad to take to friend’s home. Don’t know where to find purslane though in western Canada. But based on above comment, I’m going to go with what I have.
I haven’t had purslane but I love anything with pomegranates. This salad is so beautiful, perfect to take to a picnic.
It looks fabulous. I will certainly be making this salad. So healthy too!
Thank you Haida, I love your recipes.