I made this salad to my good friend and food enthusiast who listed it as one of her top five vegetarian dishes. I take that as a compliment since she is not a vegetarian, and like plain good food with balanced flavors. I promised to give her the recipe and took the time to make a long lost blog post in my bit to hectic schedule these days. I will soon be back stronger and better:).
The salad consists of only green ingredients full of nutrients and chlorophyll that will give your cells a great party. With pumpkin seeds and mung beans it is a full meal with complete proteins as well. Hidden in all the greens you will find raw zucchini pasta (which is easy to make with a potato peeler), a filling basil paste, and as I mentioned mung beans.
Recipe for 2 hungry people:
Mung beans:
1-2 dl mung beans depending on how hungry you are
Put them to boil before you do the salad. Let them boil according to instructions on package. I usually boil them for about 30 minutes. Pour off the water when finished, and leave them to put on top of the salad before serving.
Raw pasta with basil paste:
1 green zucchini (organic is definitely best)
1 basil plant
1 large handful of walnuts
1 dl extra virgin olive oil
1 pinch sea salt (ot to taste)
1/2 tablespoons freshly squeezed lemon juice if you have
Cut the zucchini lengthwise into thin slices with the potato peeler, or use a spiralizer if you have one. Mix all the other ingredients into a smooth paste with a blender. Stir the basil paste in with the raw pasta in a large bowl.
For the salad:
1 heart salad (very good now in season and stays crispy)
2 handfuls rocket salad
1 small leek
1 handful of pumpkin seeds
Tear the heart salad into pieces, and cut the rocket salad into smaller pieces before mixing in with the raw pasta. Cut the leek in small slices and mix gently in with the salad. Sprinkle the pumpkin seeds and the mung beans on top along with some freshly ground black pepper before serving. Add a little more olive oil and sea salt to taste if you want. To make it a bit more hot, you can top it with some green chili or tabasco sauce.
Hope you like it!
Oppskrift til 2 sultne personer:
Mungbønner:
1-2 dl mungbønner avhengig av hvor sultne dere er
Sett disse til koking før du begynner med resten av salaten. La de koke i følge instruksene på pakken. Jeg pleier å koke de i ca 30 min. Hell av vannet når de er ferdige, og la stå til å legge over salaten før servering.
Rå pasta med basilikum paste:
1 grønn squash (økologisk er absolutt best)
1 basilikum plante
1 stor neve valnøtter
1 dl extra virgin olivenolje
1 klype havsalt (smak til)
1/2 ss ferskpresset sitron hvis du har
Kutt squashen på langs i tynne skiver med en potet skreller, eller bruk en spiralizer hvis du har.
Bland de andre ingrediensene til en jevn saus med en stavmikser. Rør basilikum pasten inn med squashen i en stor bolle.
Til salaten:
1 hjertesalat (spesielt god nå i sesong og holder seg krispy)
2 never ruccola salat
1 liten purreløk
1 neve gresskarkjerner
Nykvernet sort pepper etter smak
Riv hjertesalaten i biter, og klipp eller kutt opp ruccolasalaten i mindre biter. Bland inn med den rå pastaen. Kutt deretter opp purreløken og bland forsiktig inn. Til slutt strør du gresskarkjerner på toppen sammen med mungbønnene og nykvernet sort pepper. Tilsett litt mer olivenolje og havsalt etter smak, og hvis du vil ha den litt sterkere kan du toppe med litt grønn chili eller tabasco saus.
Håper det smaker!
