Everything" Salad With Pumpkin Seed Oil
- Ready In:
- 15mins
- Ingredients:
- 14
- Serves:
-
2-4
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
- 1⁄2 teaspoon vegetarian broth, powder
- salt and pepper
- 1 tablespoon olive oil
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).
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