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.
1
Tear the arugula and beet leaves by hand.
- Rocket (arugula): 50 g
- Beet greens: 50 g
2
Cut the asparagus, small chicory, half of a long cucumber, and raw pumpkin.
- Baby asparagus (sprue): 50 g
- Endive: 1 piece
- Cucumbers: 0.5 piece
- Pumpkin: 150 g
3
Chop cilantro and basil finely.
- Cilantro: 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.
- Lemon juice: 1 tablespoon
- Fresh mint: 4 sprigs
- Grapeseed oil: 3 tablespoons
6
Optionally add a handful of pomegranate seeds.
- Pomegranate seeds (arils): 5 g
