[Foodie Friday Recipe] Rustic Raw Veggie Salad

This raw veggie salad is a delicious option for a healthy and fresh summer lunch or supper…

Whether you’re a raw-foodist, or just looking for a healthy and cooling salad to enjoy on a hot summer day, this crunchy and delicious raw veggie salad will fit the bill!

This recipe is a vibrant mixture of so many colors, flavors and textures to delight your tastebuds – sour, salty, sweet, crunchy and crisp – mix it up a little and enjoy this alternative to boring old lettuce-and-tomatoes.  Feel free to substitute other fruits and veggies to the list below and make it your own! Try carrots, jicama, grapes, rutabaga, or cucumbers – or whatever you like. Fresh ingredients straight from the garden are best, and you can tailor this rustic salad to suit whatever you have on hand right now.

Here’s a list of suggested ingredients:

  • small handful sugar snap peas roughly chopped
  • 6-8 radishes trimmed and roughly chopped
  • 3-4 small turnips peeled and roughly chopped
  • 1 Honeycrisp apple cored and roughly chopped
  • zest of ½ lemon
  • zest of 1 lime
  • 1/3 cup roasted pumpkin seeds
  • 1/3 cup currants soaked in yuzu juice
  • 2-3 tbsp Quick Pickled Red Onions (see recipe here)
  • Salt and freshly ground pepper
  • 18 –24 basil leaves preferably a mix of purple, lemon, and Genovese basil, plus 1 sprig for garnish
  • 1½–2 tablespoons olive oil, more as desired
  • 1 tsp verjus (we use Minus 8’s Maple Brix) or Champagne vinegar, more as desired
  • 1 tsp pomegranate molasses (available at Middle Eastern grocers or online)
  • 4-5 mint leaves cut into thin ribbons

Watch the video here to see how to make this tasty raw veggie salad:

Get the full recipe at ModernFarmer.com

 

 

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