Autumn (Fall) salad

Autumn (Fall) salad

This Autumn (Fall) salad is simple but tasty,  perfect as a side dish or even as a light appetizer or lunch if it is enriched with dried fruit, like this. In truth, this salad is perfect all year, changing, from time to time, seasonal vegetables.

Seasonal organic vegetables (best if purchased from the farmer) and extra virgin olive oil are the basis for a recipe that you can enrich according to your taste.

Never consider salads as a side dish. They are a dish full of nourishment, if the ingredients are seasonal and of quality.

Autumn (Fall) salad: Ingredients

Serves 2

6 red cabbage leaves

100 g (3½ oz) valerian leaves

50 g (2 oz) raisin

1 tbsp toasted pine nuts,

1 tbsp walnuts

1 tbsp pistachio grain

1 tbsp almond, flakes

4 tbsp extra virgin olive oil

1 lemon juice

1 tbsp apple vinegar

Pinch of sea salt

Autumn (Fall) salad: Method

  1. Wash the red cabbage leaves, cut and leave to soak for 10 minutes. Drain and put in a salad bowl. Wash the valerian leaves and add in the bowl. Add the dried fruit.
  2. In another bowl, emulsify the olive oil, lemon, apple vinegar, salt, and add to the salad.
  3. Mix well and serve immediately.

Don’t miss:

Salad with blood oranges vinaigrette

Fruit salad peaches with jam

Pantesca vegan salad

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