Flax Farm Leafy Linseed Salad

Vegetable and salad ingredients growing in allotment.

Anti-inflammatory Ingedients

This salad contains lots of alkalising and anti-inflammatory ingredients. It is based on salad leaves with fruit, veggies and seeds all deliciously blended with plenty of herbs and spices and Flax Farm cold-pressed linseed oil.

Adaptable

You can make this salad your own; at Flax Farm we tend to just throw in the ingredients we have to hand. The important ingredients in this salad really are the linseed oil and leafy veg; the rest of recipe can be adapted to the ingredients you actually have in your fridge. So if there is something you don’t like or haven’t got just add a bit more of something else instead.

Flax Farm Leafy Salad
Servings:4peoplePrep Time:10minutesCook Time:
If you have time for sprouting seeds, sunflower seeds, alfalfa or beans etc, add these for extra nutrition and flavour. And if you want to use any other leafy veg or herb or need to use some leaves up add them in too.

Flax Farm Leafy Salad
Servings:4peoplePrep Time:10minutesCook Time:
If you have time for sprouting seeds, sunflower seeds, alfalfa or beans etc, add these for extra nutrition and flavour. And if you want to use any other leafy veg or herb or need to use some leaves up add them in too.

Ingredients

  • Leafy Salad Ingredients
  • Medium Bowl Lettuce, spinach, rocket leaves
  • 2 Stick Celery Thinly sliced
  • ½ Courgette Thinly sliced
  • ½ Red Pepper Thinly sliced into strips
  • ½ Beetroot Finely chopped
  • ½ Medium Carrot Finely chopped
  • ½ Pear Thinly sliced
  • Walnuts
  • ½ Cup Flax Farm Whole Linseed Use Golden & Bronze if you have them, otherwise use whichever variety you have.
  • Salad Dressing for leafy salad
  • 40ml Lemon Juice
  • 80ml Apple-cider vinegar
  • 200ml Flax Farm cold-pressed linseed oil
  • 30ml raw honey
  • 4 – 6 Cloves garlic, crushed Leave for 5 minutes before using
  • ¼ - ½ tsp Fresh grated or powdered Tumeric
  • ¼ - ½ tsp Ground Black Peppercorn
  • ½ Cup Parsley +/or Chives, Basil, Coriander, Chervil, Thyme Finely chopped herbs
  • Pinch Sea or Himalayan rock salt Optional
  • 1 tsp Wholeseed mustard
Servings: people
Units:

Ingredients

  • Leafy Salad Ingredients
  • Medium Bowl Lettuce, spinach, rocket leaves
  • 2 Stick Celery Thinly sliced
  • ½ Courgette Thinly sliced
  • ½ Red Pepper Thinly sliced into strips
  • ½ Beetroot Finely chopped
  • ½ Medium Carrot Finely chopped
  • ½ Pear Thinly sliced
  • Walnuts
  • ½ Cup Flax Farm Whole Linseed Use Golden & Bronze if you have them, otherwise use whichever variety you have.
  • Salad Dressing for leafy salad
  • 40ml Lemon Juice
  • 80ml Apple-cider vinegar
  • 200ml Flax Farm cold-pressed linseed oil
  • 30ml raw honey
  • 4 – 6 Cloves garlic, crushed Leave for 5 minutes before using
  • ¼ - ½ tsp Fresh grated or powdered Tumeric
  • ¼ - ½ tsp Ground Black Peppercorn
  • ½ Cup Parsley +/or Chives, Basil, Coriander, Chervil, Thyme Finely chopped herbs
  • Pinch Sea or Himalayan rock salt Optional
  • 1 tsp Wholeseed mustard
Servings: people
Units:

Instructions

Salad
  1. First dry-roast whole linseeds. Place the linseeds in a large flat-bottomed pan with a lid on a medium heat until they just start to pop and change colour very slightly. Then pour into ceramic bowl to cool. Gold and brown linseed or flax
  2. Place leaves and other salad ingredients in a big bowl and add cooled linseeds.
Salad Dressing
  1. Place all the ingredients for the salad dressing into a jam jar or similar container with a tight-fitting lid. Shake until thoroughly mixed. Lay out salad leaves into a medium sized bowl and then add other ingredients and toss through to distribute evenly. Shake up salad dressing and then drizzle the dressing over the salad to taste. Sprinkle over the linseeds and walnuts and then enjoy.Flax Farm organic cold-pressed linseed oil for dogs
  2. The salad dressing can be drizzled over the salad before serving or served separately.

Recipe Notes

If you think you may not want to eat the whole salad at a single meal don't put the salad dressing on it, serve it separately then store the salad in a bowl covered with clingfilm. Store in fridge for up to a day or so.

Salad dressing will keep for up to two weeks in the fridge.

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