Everyone needs a go-to refreshing summer salad recipe when it gets hot out. This is mine that’s sure to wow a crowd. It’s sweet and slightly bitter which compliments any dish that comes as the main course.
When I was coming up with recipe I was trying to find a veggie that pops. I really wanted a watermelon radish but they were no where to be found in my city :(. I seriously looked everywhere and tried to special order them, it was a no go. I stumbled upon these gorgeous chioggia beets, luckily! They really make the salad with their tie-dye pretty look.
Normally, I make salads with arugula, romaine or spinach but sunflower sprouts bring something different to the table. Not only is their texture slightly crunchy but it delivers a lemony nutty flavor. This is a perfect compliment to the sweet, sour and bitter flavors from the cherries, orange and beets. The best part is that this recipe is versatile for all diets: vegan, vegetarian, carnivores, gluten free, kosher and the list goes on.
| Servings |
|
- sunflower sprouts
- 1 orange peeled and sectioned
- 10 cherries pitted
- 1 chioggia beet paper thin slices (mandolin)
- pistachios (optional)
- goat milk feta (optional)
- 2-3 tablespoons Juice from the orange
- ¼ cup olive oil
- pinch of salt and pepper
- ½ teaspoon garlic powder
- 1 teaspoon dijon mustard
Ingredients
Salad Ingredients
Dressing Ingredients
|
|
- Combine all dressing ingredients in blender. Blend and set aside.
- Toss sunflower sprouts in the dressing then pile them on the plate. After, add the sectioned orange, cherries, beets and optional items. Serve immediately