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Salad Season!

September 9th, 2016

Grab your forks, it's salad time! 

September is the month we can satisfy our cravings for fresh veggies and salads the most. Just before season ends September holds alll the great, fresh and local produce ready for us. 

This week we're having a fresh salad recipe for you. It has a delicious exotix twist with coconut-tossed zoodles. 

You can also find this recipe in the Vegan Box in week 38 (deliveries 21./23.09.2016).

Download recipe
30 min.640 kcal.4 pers.

Ingredients

  • Zucchini3  pcs
  • Coconut flakes50  g
  • Poppy seeds10  g
  • Basil20  g
  • A green salad head1  pcs
  • Carrots300  g
  • Oranges2  pcs
  • Beluga lentils200  g
  • Snack bread1  pcs

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Mustard à l'ancienne1 tsp.
  • Garlic cloves1 pcs
  • Lemon juice

How to do:

Instructions

  • Cook the lentils for 20 min. in boiling water. Drain them into a colander afterwards and rinse them with cold water.
  • Peel and finely slice garlic. Wash and spiralize the zucchini. Heat some olive oil in a larger pan and sauté the sliced garlic on medium heat until translucent. Add zucchini and coconut flakes and toss with the garlicky oil. Sauté for 3-4 min. until softened and aromatic. Season with a pinch of salt and some lemon juice. Fold in chopped basil before serving.
  • For the salad, clean the salad head and pick it into bite-sized pieces. Peel and shred the carrots. Cut off the orange peel and cut out the fillets with a knife. Keep the juice for the dressing. In a large bowl, combine the green salad, orange fillets, carrots and lentils. In a smaller bowl, combine orange juice, mustard, a good dash of olive oil and poppy seeds. Season to taste with salt and pepper. Fold the dressing into the salad just before serving.

 Serving

  • Arrange the fresh salad on plates and top with coconut zoodles. Serve with snack bread on the side.