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Cucumber, sorrel, and sorrel salad with sunflower seeds

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Ingredients for 2 servings:

  • 1 cucumber(s)
  • 6 leaves of blood sorrel, large
  • 6 leaves sorrel, large
  • 2 tbsp sunflower seeds, preferably roasted
  • 4 tbsp balsamic vinegar (apple balsamic vinegar)
  • 1 tbsp walnut oil
  • 4 tbsp water, approx.
  • salt and pepper
  • Sugar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash and slice the cucumber. Wash and chop the black sorrel and sorrel. Mix the dressing together and season to taste. Mix the dressing with the salad and sprinkle the sunflower seeds on top. Whether you eat the salad fresh or let it marinate for a while is up to you.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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