Green leafy salads are awesome, but sometimes it’s good to experiment. This winged kelp, beetroot and apple salad is visually striking as well as delicious, and will certainly make an impact at any dinner table! The sharp balsamic dressing makes this salad the perfect companion for rich dishes like roast potatoes or meat, providing an excellent flavour balance. The earthy walnuts bring extra texture and crunch, and the winged kelp sets it apart from anything your guests are likely to have tried before. This recipe is really one to wow people with, and best of all, it takes next to no time to make! If you want to go one step further, you can vary your cutting method to create different textures and shapes, for instance grating the apple, peeling the carrot and finely slicing the beetroot with a mandoline. Varying textures gives a more exciting mouthfeel, but if you only have time to grate, it will still taste… great!
This recipe serves 6
Cooking time: 10 minutes
20g dry winged kelp
Half a lemon
A pinch of salt
Balsamic vinegar to taste
Grate the carrot, apple and beetroot into long strips.
Roughly chop the walnuts.
Place the carrot, apple, beetroot and walnuts in a large salad bowl and mix well.
Place a pot of water on the stove at high heat. When the pot boils, place the winged kelp in the water and simmer hard for 2-3 minutes. Remove the winged kelp from the water and pat dry.
Slice the rehydrated winged kelp into long strips.
Add the winged kelp into the bowl with the other ingredients and mix well.
Add a squeeze of lemon and a pinch of salt. Dress with balsamic vinegar.
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