This light, cleansing salad brings together a number of whole food components from previous journal recipes. You can also choose to use the components to make beautiful little canapés instead – perfect for entertaining. Nutritionally balanced, packed with healing nutrients and not to mention a visual feast…this recipe has all the ingredients to become a summer favourite.
You will need:
Serves 4 as a light main or 6 as a starter. Serves at least 6 as a canapé
Broth jelly, cut into cubes
1 cup drained pickled radish sliced into batons
3 cups sprouts
1 cup of baby rocket (omit if you are making canapés)
1 cup almonds, roasted and cooled
1.5 cups edamame or broad beans podded & soaked in boiling water for 5mins
1 large avocado, cut into slivers or cubes
1 punnet of fresh edible flowers
1 punnet of fresh micro or baby herbs
1 bunch chives, cut into batons
Very best quality white wine vinegar (eg Forvm Chardonnay)
Fresh ground pepper
How to make:
Once all of your ingredients are prepared, arrange them carefully (and artfully!) on a platter, or individual plates and drizzle lightly with the vinegar, season with the salt and pepper and serve with the crackers.
For the canapés: take individual crackers and layer the ingredients, finishing with jelly and a pinch of pink salt and pepper. Tip: Toss the edamame in a little of the vinegar just before constructing the crackers.
Recipe + images by Samantha Mackie