Salads often get a bad rap. I mean, we have all been subjected to those tasteless, non adventurous excuses of salad, which, lets face it, do fit the stereotypic vegan food description of ‘rabbit food’. Whilst we have come a long way, with cookbooks, vegan and otherwise solely dedicated to revamping and (re)igniting the love of the humble salad and restaurant menus often showcasing bold salads, there is still some way to go in highlighting that salad does not always have to begin with lettuce, especially iceberg, and the ultimate important factor – the dressing of some description to bring the whole thing together.
Here is a fun, vibrant cous cous salad which is far from boring, seasoned with citrus-sy sumac paired with fresh lime for a real zesty flavour explosion along with colourful vegetables and tangy kiwi fruit. The juices from the vegetables and lime mingle together with the sumac to make a light but flavourful dressing.
I’m bringing this to the sixth Virtual Vegan Linky Potluck, be sure to join us each week!
Ingredients: Serves 2
- 100g giant/Israeli cous cous, cooked according to package directions
- 3 swiss chard or kale leaves, sliced into thin ribbons
- 1 carrot, grated
- 1/2 cucumber, in large dice
- 3 tomatoes, diced
- 3 rehydrated sundried tomatoes, minced
- 1 red pepper, sliced into strips
- 1 large handful of chives, finely chopped
- 1 kiwi, in large dice
- 1 lime, zest and juice
- 2 tsp sumac
- Sea salt and freshly ground black pepper, to taste
Simply toss all the ingredients together until well combined and season to taste. For best results leave to marinate at room temperature for 20-30 minutes to allow the flavours to blend. Serve with an extra sprinkle of sumac if desired.
Very low in saturated fat
High in dietary fiber
High in iron
High in manganese
High in magnesium
High in potassium
Very high in vitamin A
Very high in vitamin C