Crispy salad with pumpkin and beet leaves

2 servings

15 minutes

Crispy salad with pumpkin and beet greens is a true embodiment of freshness and vibrant flavors of Italian cuisine. Its roots trace back to the Mediterranean tradition of combining seasonal vegetables, greens, and light dressings. The sweet pumpkin contrasts well with the spicy arugula and tender beet tops, while fresh cilantro and basil add sophistication to the salad. Asparagus and endive provide texture, while lemon juice and grape seed oil highlight natural flavor notes. Pomegranate seeds can add a slight tartness and extra juiciness if desired. This salad is perfect as a light lunch or a side dish for fish and meat dishes, creating a harmonious blend of flavors and benefits.

Energy value per serving

• Calories: 333.3
• Proteins: 6.6g
• Fats: 28.1g
• Carbohydrates: 11.2g

Ingredients

• Arugula: 50 g
• Beet tops: 50 g
• Cucumbers: 0.5 pc
• Mini asparagus: 50 g
• Pumpkin: 150 g
• Endive: 1 pc
• Coriander: 5 sprig
• Basil: 4 sprig
• Fresh mint: 4 sprig
• Lemon juice: 1 tbsp
• Grape seed oil: 3 tbsp
• Pomegranate seeds: 5 g

Cooking steps

1. Tear the arugula and beet leaves by hand.

   Required ingredients:

   • Arugula: 50 g
   • Beet tops: 50 g

2. Cut the asparagus, small chicory, half of a long cucumber, and raw pumpkin.

   Required ingredients:

   • Mini asparagus: 50 g
   • Endive: 1 piece
   • Cucumbers: 0.5 piece
   • Pumpkin: 150 g

3. Chop cilantro and basil finely.

   Required ingredients:

   • Coriander: 5 sprig
   • Basil: 4 sprigs

4. Mix everything together.

5. Mix lemon juice with finely chopped mint and grape seed oil to dress the salad.

   Required ingredients:

   • Lemon juice: 1 tablespoon
   • Fresh mint: 4 sprigs
   • Grape seed oil: 3 tablespoons

6. Optionally add a handful of pomegranate seeds.

   Required ingredients:

   • Pomegranate seeds: 5 g