My lovely Spring Creek friend brought over some of her garden bounty yesterday. 3 colours of silverbeet (green, ruby & gold), bunches of parsley and red onions just pulled from the ground. I experimented with the ruby silverbeet last night and came up with a really simple but delish salad.
5 young leaves ruby silverbeet, finely chopped
small bunch of parsley, finely chopped
large handful of walnuts, oven roasted for 3 minutes
dressing:
2 tablespoons avocado oil
2 tablespoons olive oil
2 tablespoons apple cider vinegar
juice of half a lemon
large pinch of salt
large pinch each of; paprika, dried parsley, white pepper, tumeric, thyme, fenugreek, onion powder
shake it all up in a small glass jar
toss everything together (there will be dressing left over for tomorrow's salad)
It really looked amazing and was delicious with my homemade chicken nuggets but no amount of enticing could get possum, blossom or little bear to try it!
Y CateSunshine
p.s. I 'borrowed' the silverbeet picture from http://figjamandlimecordial.com she posts some amazing recipes there.
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