Herbal Flower Salad with Chive Toast
Herbal Flower Salad with Chive Toast - Spring has sprung with this gorgeous salad!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 773 cal. | (37 %) | ||
| Protein | 20.81 g | (21 %) | ||
| Fat | 30.82 g | (27 %) | ||
| Carbohydrates | 106.85 g | (71 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.66 g | (9 %) |
| Vitamin A | 542.42 mg | (67,803 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.19 mg | (10 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 1.09 mg | (9 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 92.47 μg | (31 %) | ||
| Pantothenic acid | 0.22 mg | (4 %) | ||
| Biotin | 0.52 μg | (1 %) | ||
| Vitamin B₁₂ | 0.07 μg | (2 %) | ||
| Vitamin C | 18.38 mg | (19 %) | ||
| Potassium | 313.25 mg | (8 %) | ||
| Calcium | 106.03 mg | (11 %) | ||
| Magnesium | 42.73 mg | (14 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 0.87 μg | (0 %) | ||
| Zinc | 0.47 mg | (6 %) | ||
| Saturated fatty acids | 9.04 g | |||
| Cholesterol | 30.3 mg |
Ingredients
- Ingredients
- 2 Tbsps Pine nuts
- 2 Tbsps Sunflower seed
- 8 thin slices Baguette
- 3 Tbsps olive oil
- 4 ozs light cream cheese
- 1 handful scallions
- 2 handfuls baby Spinach
- 2 handfuls Fresh herbs such as dill, parsley (curly and flat), tarragon, mint
- 1 handful Sprout
- 1 handful Cress
- 2 handfuls Edible flowers (such as pansies and geranium)
- 4 Radish
- 2 Tbsps apple cider vinegar
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
Preparation steps
Toast the pine nuts and sunflower seeds in a dry skillet until fragrant. Remove from heat and allow to cool.
Preheat the oven's broiler.
Place the baguette slices on a wire rack and brush with 1 tablespoon of olive oil. Place under the broiler and toast for 4-5 minutes, until golden brown. (Watch closely so they do not burn.) Remove from the oven and allow to cool slightly, then spread with cream cheese, season with salt and pepper and sprinkle with the chopped chives.
Rinse the spinach, fresh herbs, sprouts, cress, and flowers and pat dry. Remove the herb leaves from the stems. Rinse the radishes and cut into thin slices. Arrange everything decoratively on plates.
Whisk together the remaining olive oil, apple cider vinegar, lemon juice and 1-2 tablespoons of water. Season with salt and pepper and drizzle over the salads. Sprinkle the salads with the toasted nuts and serve with the chive toast.
