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Spring Salad with Flaxseed Oil Vinaigrette

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

Now that spring is in full swing and one of my favourite ways to enjoy all the spring produce is in fresh salads. This is a very simple yet delicious vegan springtime salad with tender lollo bionda, chickpeas, white asparagus tips, pine nuts and fresh berries tossed in a flaxseed oil dressing.

Salad Flaxseed Oil Dressing

  • 1/2 head Lollo bionda / leaf lettuce, chopped
  • 150 g Chickpeas, cooked and drained
  • 10 Strawberries, trimmed and halved
  • 50 g Blueberries
  • 50 g Raspberries
  • 12 White asparagus tips
  • A handful pine nuts, dry toasted
  • Basil

  • 60 ml Flaxseed oil
  • Freshly pressed juice of 1 lemon
  • 1 tbsp Maple syrup
  • 1 clove Garlic, minced
  • 1/2 tsp Dijon mustard
  • Tri-colour peppercorns, freshly milled
  • Sea salt
  1. Place all the ingredients for the dressing in a glass jar, close the lid and shake vigorously to mix well. Either use immediately or store it in the fridge until ready to use. Keeps for up to 1 week. Shake well before using.
  2. Place chopped lollo bionda leaves in two serving bowls. Add in cooked chickpeas and berries. Arrange the white asparagus tips on top and sprinkle the toasted pine nuts over. Garnish with basil leaves.
  3. Drizzle enough of the dressing over and gently toss to combine. Serve!

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

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