[Foodie Friday Recipe] Rustic Raw Veggie Salad

Rose S. | June 22, 2018 | Clean & Healthy Eating, Real Food Recipes

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