A beautifully fresh Springtime salad, full of ingredients which can be homegrown in most gardens with ease - or even in a window box!
Garlic & Beetroot Hemp Oil Salad Dressing
Prep time: 10 mins
Cook time: N/A
Difficulty: Easy
INGREDIENTS
Dressing
3 tablespoons Hemp Seed Oil
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon mustard
½ teaspoon salt
Main Salad
1 medium beetroot
3 large celery stalks
A few large kale leaves
Handful of lemon balm
Handful of wild garlic leaves
A few wild garlic flowers
Handful of walnuts
*Recipe adapted from Trinity's Kitchen
METHOD
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Mix all dressing ingredients together by shaking in a small jar for 20 seconds.
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Grate beetroot and chop celery into small pieces.
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Finely slice the lemon balm and wild garlic leaves.
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Massage the kale by hand and slice into strips.
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Dress the beetroot, celery, lemon balm and wild garlic leaves by mixing the dressing in.
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Crush the walnuts in your hands over the salad to get bite-sized pieces.
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Scatter with the garlic flowers and serve.
*If you don't have wild garlic in your garden, go foraging! Click here for a map illustrating where you'll find it across our beautiful state.
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Posted in
Salads
