Greens from the Greenhouse Salad
Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
Something I make every spring with fresh new salad leaves. Any green leaves you might have or can buy or if you are feeling a little adventurous, you can add some dandelion or ground elder leaves to the mix - as long as you are certain you are able to identify the right plant!
Wash the leaves and chop finely. Wash and chop the radishes.
Add some balsamic vinegar and extra virgin olive oil to taste.
I had it with Fish 4 Ever peppered mackerel on top, but you can also have it with, say, basil tofu as a vegetarian option.
Delicious with crusty bread and a glass of homemade gooseberry wine or raspberry beer!
Special DietsWhen using the ingredients listed, this recipe is suitable for the following diets:
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
- extra virgin olive oil
- Any green leaves you might have or can buy
- I’ve used in equal quantities:
- perpetual spinach
- turnip tops (yes, you can eat them!)
- few radishes
- balsamic vinegar
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
5.0 5.0 out of 5 (1 votes)