Nettle and Wildflower Salad

Nettle and Wildflower Salad is a vibrant and nutrient-dense dish that showcases the unique flavors of foraged greens and edible flowers, perfect for a refreshing meal. Packed with vitamins and minerals, this salad brings a taste of nature to your table.

Ingredients

• Nettle leaves - 100 grams
• Wildflowers (edible, such as nasturtiums or dandelion) - 50 grams
• Cucumber - 1 medium, diced
• Radishes - 4, thinly sliced
• Carrot - 1 medium, grated
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Sea salt - to taste
• Black pepper - to taste

Steps

1. Wearing gloves, rinse the nettle leaves thoroughly under cold water to remove dirt and insects.
2. Bring a pot of water to a boil and blanch the nettle leaves for 2-3 minutes, then transfer them to an ice bath to stop the cooking process.
3. Once cooled, drain the nettle leaves and gently squeeze out excess water. Chop them coarsely.
4. In a large bowl, combine the chopped nettles, wildflowers, diced cucumber, sliced radishes, and grated carrot.
5. In a small bowl, whisk together the olive oil, lemon juice, sea salt, and black pepper.
6. Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
7. Serve immediately and enjoy the fresh flavors of your Nettle and Wildflower Salad.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 70 mg
• Cholesterol: 0 mg
• Total Fat: 11 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from nettles and wildflowers.
• High in antioxidants, promoting overall health and wellness.

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