This salad is a refreshing exchange to any version which is made with a base of lettuce leaves. The base here is parsley and coriander, so you need to be a fan of them, if you want to like this salad. I write it, as somehow I have the feeling that with both parsley and coriander and I think with green celery which is present here as well, it is a hate-love relationship: either you love it, or you just don’t even touch it. So yes, if you want to like this salad, you need to like parsley, coriander and green celery for sure.
This salad is perfect as an evening main dish or for your lunch at work- you choose!
What you need for 1 big portion:
- bunch of parsley
- 1/2 bunch of coriander
- 1 green celery stalk
- 1 tomatoe
- 1/2 avokado
- 1 egg
- 2 spoons of pumpkin seeds
- 2 spoons of pumpkin seeds oil
- 1 spoon of organic balsamic vinegar
- sea salt and fresh pepper\
Wash the veggies and herbs. As parsley and coriander serve here as a base, don’t chop them, just separate the leaves from main stalks which are usually a bit harder. Cut the celery, tomato and avocado. Make hard boiled egg, which you will also cut into half or 4 pieces. Put all of the ingredients over the parsley and coriander. Roast the pumpkin seeds on the pan. Mix the pumpkin seeds oil with vinegar, salt and pepper and pour over salad. Top it with pumpkin seeds. Et Voila!