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Garden Salsa Salad Bowls with Dulse

Garden salsa salad is a nourishing whole food plant-based recipe; lots of summery salad ingredients are finely diced, mixed with capers and dulse, and served over a bed of salad greens.  Healthy fats + proteins come from the added seeds and deeply nourishing minerals from the parsley, dulse and greens.  You can swap the ingredients according to what’s in your garden, local farms and markets. 

 

  • Serves4
  • Cooks in 0
  • Prep time 15 mins

Ingredients

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  • 4 cups salad greens
  • 2 cups arugula | rocket
  • 2 cups tomatoes - small dice
  • 1 cup cucumber - small dice
  • 1 cup celery - small diced
  • ½ red onion - fine diced
  • ½ cup parsley - fine dice
  • 1 cup fresh herbs* - fine dice
  • 2 tbsp vinegar - ACV* | balsamic
  • 1 tbsp dulse flakes
  • ¼ cup capers - optional
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
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Method

 

Garden Salsa Salad Bowls with Dulse

 

WASH all your salad greens – a salad spinner is a great bit of a kitchen kit!

 

SALSA DICE tomato, cucumber, celery, red onion and herbs. Mix in a bowl with capers, dulse and vinegar.

 

PLATE salad leaves evenly between 4 plates. Top with garden salsa and seeds. Drizzle with any dressings you like.

 

STORE salad greens in the fridge in a glass container with a lid. Keep chopped vegetables separated and assemble when serving.

 

Serving Ideas & Dressings
with a splash of lemon juice or apple cider vinegar
Oil-free Mustard Garlic Vinaigrette
Oil-free Orange Vinaigrette 
Chive & Thyme Herbal Dressing
Smokey Tahini Sauce
Orange Cider Vinaigrette 
Lemony Dijon, Mustard Salad Dressing
Dill Tahini Sauce
Simple Lemon Vinaigrette 

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

*SALAD GREENS use – arugula, mizuna, lettuce, beet greens, baby spinach, baby kale, pea shoots, micro-greens, sprouts.

 

HERBS use – cilantro, chives, dill, basil, sorrel, mint, fennel, garlic scapes, parsley, rosemary, thyme, oregano, dandelion greens.

 

ADD cooked pulses or grains – quinoa, lentils, beans, oat groats, farro, 

 

VEGETABLES use any leafy salad greens, radishes, red cabbage, radicchio, hakurei salad turnips, kohlrabi, celery, fennel, endive, frisee, carrots, peppers, cucumbers, tomatoes, avocados, herbs, peas, tomatillos.

 

*ACV = raw apple cider vinegar.

 

THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider.
Please remember to read food ingredient labels. 

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