Spinach, Baby Gem and Herb Salad with Dates and Cashew Nuts
This salad honestly couldn't be easier to make. It’s a one bowl wonder that is full of fresh flavour. It’s the perfect accompaniment with a rich meat like roasted lamb shoulder but will work equally on it’s own as a tasty lunch.
- Makes : 6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 0 mins
Categories:
Festivities, Light meals, Lunch, Main Ingredient, Meals for One, Picnic, Picnics, Salads, Seasonal, Sides, Special Diets, Spring, Summer, Vegan, Vegetables, Vegetarian
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(1 votes, average: 4.00 out of 5)
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Ingredients
100 g baby spinach
40 g rocket
10 g parsley, picked
8 g mustard leaves
8 g red vein sorrel
10 g green sorrel
80 g cashew nuts, toasted under a grill and lightly crushed
60 g dried and pitted dates, each sliced lengthways into 4 pieces
1-2 tsp (5-10 ml) Maldon salt (to taste)
3 Tbsp (45 ml) olive oil
4 tsp (20 ml) fresh lime juice
Method
Place all of the ingredients into a mixing bowl and mix gently to combine.
Place into a serving bowl and serve.
Best enjoyed with slow roasted lamb shoulder.
