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Seeds and greens kaniwa salad - this salad is all about the texture and fresh spring flavors - featuring 6 different seeds, including the superstar kaniwa seed, and crunchy green veggies, it's delicious and super nutritious. | www.viktoriastable.com

Seeds and greens kaniwa salad

Seeds and greens kaniwa salad - this salad is all about the texture and fresh spring flavors - featuring 6 different seeds, including the superstar kaniwa seed, and crunchy green veggies, it's delicious and super nutritious.

Course Salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 347 kcal
Author Viktoria

Ingredients

  • 1 cup asparagus, blanched and cut in small pieces
  • 1/2 cup fresh peas
  • 1 cup raw zucchini, diced
  • 1 avocado
  • 2 handfuls of arugula (or other greens)
  • 1/4 cup kaniwa
  • 2 tbs toasted sesame seeds
  • 2 tbs chia seeds
  • 3 tbs roasted, salted sunflower seeds
  • 3 tbs roasted salted pumpkin seeds
  • 1 tsp poppy seeds (optional)
  • 1/4 cup chopped dill
  • 1/4 cup chopped chives

For the dressing:

  • 2 Tbs olive oil
  • 2 garlic cloves, smashed
  • juice of 3 lemons
  • salt to taste

Instructions

  1. Place kaniwa, with 1/2 cup water in a pot, with a pinch of salt, and bring to a boil. Reduce heat, and simmer for 15-20 minutes, until the liquid is absorbed.

  2. Bring a pot of salted water to a boil, and add the asparagus, and peas. Boil for 3 minutes, remove from heat, drain and cut into small pieces.
  3. In a bowl, mix the kaniwa seeds, chopped zucchini, asparagus and peas. Add sunflower seeds, pumpkin seeds, chia seeds, sesame seeds, and poppy seeds (if using).
  4. Chop the fresh dill and chives and add to the bowl.
  5. Combine the lemon juice, olive oil and crushed garlic and pour over the salad. Add a few pinches of salt. Mix well.
  6. Garnish the salad with sliced avocado, and serve over a bed of arugula, or other greens.