Salad with apple, pumpkin and lemon-honey dressing
1 serving
25 minutes
This refreshing salad is a harmony of vibrant flavors and textures. The sweetness of pumpkin and apple combines with the spiciness of celery, while flax, sesame, and sunflower seeds add crunch. A delicate lemon-honey dressing enhances the natural freshness of the ingredients. The dish not only delights the palate but also nourishes the body with vitamins, making it an excellent choice for a light lunch or dinner. The 'Iceberg' salad creates a crispy base, while balsamic cream adds depth to the flavor. This salad is perfect as a standalone dish or as an addition to a festive table, and its bright appearance makes it a decoration for any feast.
1
The highlight of this light spring salad is the lemon-honey dressing. It's very easy to make - just mix lemon juice, honey, and olive oil thoroughly.
- Lemon juice: 40 ml
- Honey: 20 g
- Olive oil: 40 ml
2
Cut the pumpkin, apple, and celery into thin strips and sprinkle with the mentioned seeds. Then pour in unrefined oil and mix, adding salt to taste.
- Pumpkin: 50 g
- Apple: 50 g
- Celery: 50 g
- Flax seeds (linseed): 2 g
- White sesame seeds: 2 g
- Black sesame seeds: 2 g
- Sunflower seed kernels: 2 g
- Unrefined sunflower oil: 10 ml
- Salt: 1 g
3
Now we just need to arrange everything beautifully. We place the 'Iceberg' salad in even pieces on the plate, drizzle it with lemon-honey dressing and balsamic cream. On top, we add sliced vegetables and garnish with mung bean salad.
- Iceberg lettuce: 40 g
- Salad dressing: 20 ml
- Balsamic glaze (crema): 10 ml
- Lamb's lettuce (corn salad): 10 g
