Spring salad with wild garlic and wild herbs

This colorful salad is not only a feast for the eyes, but also a pure energy boost from nature. Vitamin-rich herbs, crunchy vegetables and the sweetness of the fruit combine wonderfully to make this salad a real power pack. The ingredients can be varied as desired - whatever nature and the shopping bag have to offer. Our spring salad can be served as a main meal with bread or as a starter salad.

Serves approx. 2 plates as a main meal

Ingredients:

Salad:

  • 1/2 Kohlrabi
  • 1/2 Paprika yellow or red
  • 2 Carrots
  • 1 Apple
  • 1 pear
  • 1 handful of cocktail tomatoes
  • 1 handful of fresh or frozen cranberries (alternatively: cranberries)
  • 1/2 handful raisins
  • 1/2 bunch chives
  • 1 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds

Wild herbs:

  • 1 handful wild garlic
  • 1/2 handful small dandelion leaves
  • Some daisies (heads only)
  • Some bedstraw
  • Some chickweed
  • Some small yarrow leaves
  • Some spleenwort
  • Violets to garnish

Preparation:

  1. Collect wild garlic and wild herbs from unfertilized meadows and not from the roadside. The quantity and type of herbs to be collected can be varied according to what you find and what you like.
  2. Soak wild herbs in cold water after collecting to make them fresh and crunchy again.
  3. For the salad, wash or peel the vegetables and fruit and cut into small slices/pieces (kohlrabi, peppers, carrots, apple, kiwi, cocktail tomatoes). Put everything together in a large bowl.
  4. Cut the chives into small rolls and add.
  5. Remove the wild garlic and wild herbs from the cold water and leave to drain briefly on a kitchen towel. Then roughly chop all the herbs (except the violets) and add to the salad.
  6. Add the cranberries (alternatively cranberries), raisins, pumpkin seeds and sunflower seeds.
  7. For the dressing, mix all the ingredients together and season to taste. Pour the dressing over the salad and mix everything together well.
  8. Arrange the salad on plates, garnish with violets and serve with bread.

Tip: Not only the wild herbs, but also the fruit and vegetables can be varied as desired. Boiled potatoes, boiled eggs or strawberries also taste very good in a salad.

Dressing:

  • 1 tbsp mustard
  • 1 tsp herb salt
  • 3 tbsp herb vinegar
  • 3 tbsp water
  • 1 tbsp olive oil
  • Some pepper