VEGAN SUMMER SALAD[88]

Saturday, April 11, 2015

A vegan, quick, well digested, nutrient rich salad, ideal to beat the heat of summer.
An excellent salad for the skin with the romaine and hazelnut oil.

(2-3 Servings)
Ingredients n Nutrition
2 cups – Lollo rosso lettuce
{Vitamin-A, C, Folate, Iron and has highest antioxidant than common lettuce}
2 cups – Green Romaine lettuce
{High in protein, Calcium, Omega 3, High in Vitamin-A, Vitamin-B1, B2, B6, Folate, Iron} {Super rich in Vitamin-K, Low level of oxalic acid, Copper, Potassium}
8 pcs – Dried cranberries (soak in water for a couple of minutes)
{It is beneficial to the health because of its anti-oxidant properties, its anti-inflammatory benefits, its anti-cancer benefits. It is a good for digestion}
8 pcs – Almonds (roast in an oven at 75 degrees C for 15 to 20 minutes only, so as to preserve the healthy oils in it)
{Lowers LDL Cholesterol, reduces heart diseases risk, Vitamin-E, Magnesium, Potassium, Vitamin-B2}
1 pc – Sweet lime [Mosambi] (peel, separate the segments, remove the white pith and seeds)
{Aids in digestion, relives constipation, improves the immune system}
2 tsp – Hazelnut oil
{Good source of protein, Vitamin-E, B and promotes digestion, It is an “astringent oil” and helps reduce back heads and pimples}
1 Tbsp - Lemon juice
To taste - Salt
Yellow Zucchini [Summer squash] (remove the skin and peel with the peeler into leaves)
{Low in calories and fat. A good source of Vitamin-A, C and B6, 1 cup provides 25% of RDA}
Lavache (optional)

Method
Wash the lollo rosso and the green romaine with ice water.
Dry them in the salad spinner or put them in the colander for the excess water to drip out.
To dry them further spread the leaves on the paper towels, patting dry if necessary.
Tear them into bite size pieces.
Saute the lollo rosso for 30 seconds, remove from heat and let it rest for it to come to the room temperature.
Add the green romaine, cranberries, sweet lime, hazelnut oil, lemon juice and salt to the leaves and toss them well.
Place the salad in a platter and top it with the almonds.
Arrange the yellow squash curls and lavache on it.