Fridge-Raid Dinner Salad

theguardian.com

AllieDe

subheading: For the dressing:

150g rhubarb, trimmed and roughly chopped

2 garlic cloves, peeled

2 tbsp aquafaba (saved from the tin of beans or lentils, if using)

Sea salt and black pepper

2 tbsp extra-virgin olive oil

¼ tsp hot chilli flakes, or chilli powder

1 tbsp sweetener (maple syrup, date syrup or sugar, say)

1 tbsp whole tahini

1 tbsp white miso (optional)

Juice and finely grated zest of ½ unwaxed (and ideally organic) lemon or lime

subheading: For the salad:

200g mixed leafy greens (eg, beetroot leaves, kale, chard, spinach)

1 tbsp sweetener (maple syrup, date syrup, sugar)

½ tbsp apple cider vinegar, or other vinegar

500g mixed raw vegetables (eg, broccoli, cauliflower, carrots, turnips)

240g cooked beans or lentils (ie, one drained 400g tin)

20g mixed soft herbs (eg, parsley, mint, coriander)

2 pieces fruit (eg, apple, pear, grapefruit, orange), peeled or cored, as necessary

70g nuts, roughly chopped, or whole seeds (eg, brazil nuts, hazelnuts, sunflower seeds)

Directions at theguardian.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer