Wild greens salad

Wild greens salad
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  • 6
  • Easy
  • Carb Conscious Dairy free Fat conscious wheat and gluten free
  • 10 minutes
  • La Motte Sauvignon Blanc
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“This salad is inspired by the edible plants I pass in my neighbourhood. I figured they’d all come together deliciously with a tart, citrusy dressing. Use anything you find – just make sure it’s edible before digging in!” – Khanya Mzongwana

Ingredients

  • 200 g wild greens (e.g. dandelion leaves, spekboom, nasturtium, sorrel), washed
  • 1 fennel bulb, halved and thinly sliced
  • 2 oranges, segmented
  • 2 grapefruit, segmented
  • 200 g edamame beans, shelled
  • For the dressing:
  • 1 lemon, juiced
  • 1 lime, juiced
  • 1 orange, juiced
  • 4 T extra virgin olive oil
  • 2 T honey
  • sea salt and freshly ground black pepper, to taste
  • 1 T poppy seeds

Cooking Instructions

1. Arrange all the salad ingredients on a serving platter.

2. Place all the dressing ingredients in a blender and blitz until well combined and creamy. Pour over the salad and serve.

Find more salad recipes here.

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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