Radish & Coriander Salad with Cashew Seaweed Aioli

| 28 April 2015

When it comes to spring, we try to use as many early-season vegetables as possible. The first things that come into season here in England are radishes, salad leaves and, ahem, coriander and parsley. This amazing combo is great as a side or a main meal and is just soooo good for your body after winter. Natural spring power right there.

When it comes to salad greens there is nothing tastier and nutritionally ‘alive’ than coriander and parsley. Sounds weird? Try finely chopping half a bunch of each (parsley and coriander) with plenty of lemon juice, a pinch of salt and good olive oil and try it for yourself!

These dark greens are still very much overlooked as a mineral-rich staple food (and for no good reason – they are relatively cheap and readily available!).

Coriander is one of the key greens that helps remove heavy metals from our bodies and parsley is abundant in iron and vitamin C, providing plenty of energy and essential nutrients.

Combining all these ingredients together, we got this super fresh spring salad recipe for you. As it is a salad, the proportions of the ingredients used are pretty rough and open to your unique creative interpretation.

Radish & Coriander Salad

Ingredients

(serves 2-3)

1 bunch of coriander

1 bunch of parsley (optional)

1/2 shallot

juice of 1/2 lemon

pinch of unprocessed sea salt

2 TBLS of olive oil

1 punnet (1 cup) of new season baby radish

1/2-1 cucumber

1/2 punnet of strawberries for decoration

1 large handful of mixed baby salad leaves

for aioli

1/2 cup cashews, soaked for 2-4 hours

1/3 cup of water

1-3 garlic cloves

2 TBLS olive oil

pinch of unprocessed sea salt

1/2 lemon

1/4 tsp of smoky Mexican chilli powder or other spice of your choice

2 tsp dulse flakes (or any other seaweed flakes)

Method

Delicious, gourmet salads are all about the quality of your ingredients and your knife technique. It doesn’t have to be fancy, but it really makes a difference having parsley and coriander very finely chopped (we use a ceramic knife). The same applies to the shallot. Combine these three ingredients in a separate, smaller bowl with lemon juice, olive oil and salt. Mix in all the ingredients well and leave to sit for awhile for the herbs to soften and for the flavours to release.

In the meantime, chop the cucumber into equal size cubes, wash and finely slice the radishes. In a big salad bowl combine together salad leaves (either whole or roughly chopped), cucumber and radishes. Add the coriander and parsley mix to the rest of the salad. Decorate with finely sliced strawberries and some whole radishes.

For the aioli, first, drain the cashews. In a blender add cashews, garlic to taste, lemon, olive oil and salt and extra water to reach your desired creamy consistency. Blend well. Sprinkle with chilli powder or spice of your choice. Mix in dulse flakes.

Drizzle the aioli over your salad or serve on the side and Enjoy!