Wild garlic spring salad
Wild garlic is one of my favorites in the spring kitchen!
Not only because it brings that special fresh but strong taste to every dish. A taste that is full of life and shows that nature is awakening.
But also because of its health benefits! This powerful green leave should be added to your diet as often as possible!
It is antibacterial, antibiotic, antiseptic ... well, it has so many benefits for your health, it reduces blood pressure, the risk of hear diseases and the risk of stroke. Actually, all sorts of garlic have this property, but wild garlic has the greatest effect on lowering blood pressure!
So wild garlic is definitely the best of all garlics. It is the one with most health benefits and so versatile! It is known as one of the most versatile plants on earth and I can prove that ...!
Recommendations for common garlic are to use four to six g per day. Scientific studies have shown, that only one gram of Wild Garlic per day is beneficial. So I can only recommend you to try that wonderful plant and to include it into your diet!
Especially because it is so easy to include!
Why not adding it to your salad? It matches so beautiful with all my other green salad leaves and as a like mixing my kind of salads that made the perfect combination. I had wild garlic, baby spinach and corn salad. I added pan roasted eggplant and zucchini, sesame seeds and sprout.
And of course my wild garlic pesto for some extra wild garlic taste. A dizzle of olive oil and balsamic vinegar and I've been in wild garlic heaven!
I made that salad for my whole family and everyone loved it!
Later my brother went to his swimming classes and he told me his team mates had smelled the garlic under water ... so be careful! This plant is powerful, in nutritions but also in taste and smell!
Nevertheless, this is a perfect light spring salad which brings some great greens to your table! Enjoy!
Wild garlic spring salad
3 hand full wild garlic
3 hand full baby spinach
3 hand full corn salad
wild garlic pesto
1. Wash the wild garlic, baby spinach and corn salad.
2. Dry the salad in a salad drier. You can cut it into smaller pieces if you like.
3. Wash the zucchini and the eggplant and cut it into little pieces.
4. Heat a little olive oil in a pan and add the zucchini and eggplant pieces to the pan. Roast till soft and lightly brown.
5. Divide the salad amongst the plates, add the zucchini and eggplant, sprinkle with sesame seeds and add some sprouts.
6. Finish with wild garlic pesto, a little olive oil and balsamic vinegar. Enjoy!