Cape Gooseberries & Salami Salad
This is a refreshing salad made with cape gooseberries, micro greens and salami on a bed of lettuce. The golden berries are native to Chile & Peru. They contain phytosterols an antioxidant that can help lower cholesterol. The micro greens can be sprinkled on just before serving. Micro greens are the shoots of vegetables and spices such as radish, beetroot, fenugreek, mustard etc, picked just after the first leaves have developed. They are tiny, delicate greens that add color, texture and flavor to a variety of foods as a garnish and are big on nutrition and flavor. In this salad I have used radish micro greens and iceberg lettuce.
Servings
4
Servings
4
Ingredients
Instructions
  1. Wash and dry the golden yellow cape gooseberries.
  2. Cut the salami slices into half lengthwise and then into half inch strips.
  3. Wash and dry the micro greens and lettuce after tearing the lettuce into bite size pieces.
  4. Place the oil, vinegar, sugar, salt, white pepper powder in a bowl and combine well to make a dressing.
  5. Arrange the lettuce on the serving platter or shallow bowl.
  6. Arrange the cape gooseberries and salami over the torn iceberg lettuce.
  7. Sprinkle the dressing over the vegetables in the bowl. Chill until required.
  8. Sprinkle the micro greens over the salad just before serving