Foraged Greens Salad

This Foraged Greens Salad brings the vibrant flavors of nature to your plate, using a variety of edible wild greens that are both nutritious and delicious. Perfect for a light Paleo Indian lunch, it celebrates the bounty of foraged ingredients and combines them with a zesty dressing.

Ingredients

• Dandelion greens - 50g
• Purslane - 50g
• Wild spinach - 50g
• Nettle leaves (blanched) - 30g
• Chickpeas (cooked) - 100g
• Cherry tomatoes - 100g
• Cucumber - 1 small, diced
• Red onion - 1/4 medium, thinly sliced
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh coriander leaves - 2 tablespoons, chopped

Steps

1. Begin by gathering and rinsing the foraged greens thoroughly to remove any dirt or insects.
2. Blanch the nettle leaves in boiling water for 2 minutes, then drain and cool them in ice water to retain their color and nutrients.
3. In a large mixing bowl, combine the dandelion greens, purslane, wild spinach, and blanched nettle leaves.
4. Add the cooked chickpeas, diced cucumber, halved cherry tomatoes, and sliced red onion to the bowl.
5. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing.
6. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
7. Garnish the salad with chopped fresh coriander leaves before serving.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 35 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A, C, and K from the foraged greens.
• High in fiber, promoting digestive health.

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