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Nuts about Nutrients Chopped salad with clementine tahini dressing

Modern Food Stories, Low carb salad, chopped salad recipe, Paleo lunch recipes, low carb, Paleo salad, healthy salad recipe, grain free salad recipe, Modern Food Stories, tahini salad dressing, sugar free salad dressing recipes,

The humble salad has matured over the years, don’t you think? Gone are the days of a salad meaning dry cos lettuce or Heinz salad cream. Thanks to the arrival of the rather trendy Tuna Niscoise and the well dressed Caesar our attitudes to what constitutes a good salad started to change. Now we yearn for different textures in salads. They’re as much opposites as they are complementary. Crisp and soft, subtle and strong. Salads have become pieces of food art, increasingly inventive. Like today’s simple chopped salad.

This Nuts About Nutrients Chopped Salad is a celebration of all things fresh, light, nutritious and crunchy. It couldn’t be easier to make. Simply dice everything fine and toss in my favourite ginger, orange and tahini dressing. Containing 8 low carb veggies, it’s a powerhouse of nutritional goodness with every fork full.

Don’t forget to join me over on Instagram this month and share your salad creations #modernfoodstories for a chance to be featured this month. I love seeing all the fun you’re having creating and enjoying good food.

Ingredients

  • 100g of cavolo nero or kale
  • 2 large carrots
  • 55g of white cabbage
  • 55g of red cabbage
  • 1 large beetroot (180g)
  • 50g of celeriac
  • 35g of pumpkin seeds, toasted
  • 25g of fresh parsley, stalks removed and chopped
  • 20g of fresh mint, stalks removed and chopped
  • Seeds from 1/4 of a pomegranate
Ginger, clementine and tahini dressing
  • 2 tablespoons of toasted sesame oil
  • 3 tablespoon of extra virgin olive oil
  • 10g of whole ginger, peeled and then grated
  • 1 heaped tablespoon of tahini
  • Juice and zest of 1 satsuma
  • 1 tablespoon of coconut aminos
  • Pinch of salt and pepper

Method

Preheat the oven to 190C (fan assisted.) Place the pumpkin seeds on a baking tray and toast for about 6 – 8 minutes until golden. Remove from the oven and allow to cool.

Peel the carrots, beetroot and celeriac. Finely slice along with cabbage and cavolo nero/ kale and then chop into fine pieces. If you have a food processor with a grating blade, option to use this.

De-seed the pomegranate and finely chop the herbs.

In a small bowl, mix all the dressing ingredients together.

Toss the raw chopped vegetables in a bowl with the dressing, herbs, pumpkin seeds and pomegranate. Option to add an extra glug of deep green, peppery extra virgin olive oil if you like it really oily like me! Enjoy, Jo x