Jerusalem artichoke and almond salad for vata
Ayurvedic recipe Jerusalem Artichoke and Almond Salad for Vata
SERVES : 1
INGREDIENTS :
- 1/2 cup diced and steamed Jerusalem artichoke (cut into 1/4" dice and steam for about 6-8 minutes on high heat)
- 1/2 cup finely shredded cabbage, steamed for 3 minutes
- 1 tbsp soaked, blanched and slivered almonds
- 1 tsp lemon juice
- 1 tsp chopped fresh basil
- 1/2 tsp chopped fresh thyme
- 1 tsp extra-virgin olive oil
- Fresh ground black pepper to taste
- Rock salt to taste
METHOD
- Combine the Jerusalem artichoke and cabbage in a bowl.
- Whisk together the lemon juice, basil, thyme, olive oil, black pepper and salt and pour over the vegetables.
- Toss to coat and garnish with the slivered almonds.
- Serve warm or at room temperature.
