Sunchoke Salad

This Sunchoke Salad combines the earthy flavors of sunchokes with fresh herbs and a zesty dressing, creating a vibrant and nutritious dish. Perfect for a light lunch, it’s both refreshing and satisfying, embodying the essence of Paleo Indian cuisine.

Ingredients

• Sunchokes - 300 grams
• Fresh cilantro - 30 grams
• Red onion - 50 grams
• Lemon juice - 30 ml
• Olive oil - 15 ml
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cucumber - 100 grams
• Cherry tomatoes - 100 grams

Steps

1. Wash and scrub the sunchokes thoroughly to remove any dirt, then slice them thinly.
2. Boil the sliced sunchokes in salted water for about 10-12 minutes until tender but still firm. Drain and let cool.
3. While the sunchokes are cooling, finely chop the fresh cilantro and red onion.
4. In a large bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
5. Add the cooled sunchokes, chopped cilantro, red onion, diced cucumber, and halved cherry tomatoes to the bowl.
6. Toss everything gently until well combined and the veggies are coated in the dressing.
7. Serve immediately or let it sit for 10 minutes to allow the flavors to meld.

Nutrition

• Calories: 185
• Protein: 3 g
• Carbs: 24 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in inulin, which supports digestive health.
• High in antioxidants, promoting overall health and well-being.

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