Everything" Salad With Pumpkin Seed Oil

"This is my favourite way to enjoy salad, as satisfying as an entire meal."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
15mins
Ingredients:
14
Serves:
2-4
Advertisement

ingredients

  • 200 g mixed salad greens (arugula, lollo rosso, baby spinach, radicchio, red oak leaf lettuce, field salad, iceberg...)
  • 125 g mozzarella cheese (or feta, goat cheese, 50g parmesan shaves, smoked ricotta, ...)
  • 1 -2 small zucchini
  • 1 -2 garlic clove (minced or chopped)
  • 2 brown button mushrooms (raw and thinly sliced)
  • 10 cocktail tomatoes (in halves)
  • 1 carrot (julienned)
  • 2 slices thick ciabatta (toasted)
  • 2 tablespoons corn kernels
  • 1 -2 tablespoon white balsamic vinegar
  • 2 -3 tablespoons pumpkin seed oil
  • 12 teaspoon vegetarian broth, powder
  • salt and pepper
  • 1 tablespoon olive oil
Advertisement

directions

  • Chop zucchini in slices and heat olive oil in a large pan or skillet.
  • Fry zucchini slices until golden brown. Add garlic and stir. Transfer to a bowl and let cool.
  • Toast ciabatta slices until golden brown and crunchy.
  • Mix lettuce in a large bowl and add thinly sliced raw button mushrooms, cocktail tomatoe halves, corn kernels, julienned carrot and cheese (in shreds).
  • Mix carefully but thoroughly.
  • Salt and pepper to tase and add, if using, broth granules (it's surprisingly good).
  • Mix salad again.
  • Sprinkle vinegar and pumkin seed oil over lettuce, mix again.
  • Tear ciabatta bread in small shreds and incorporate into salad.
  • Enjoy!
  • (Try adding some chili flakes if you like spicy food).

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes