Tangy sorrel leaves tossed with tomato, cucumber and green onions in olive oil, lemon and pomegranate molasses. A vegan, gluten-free spring salad.
Ingredients
Instructions
- 1
Trim the tough stems from the sorrel, wash the leaves several times in plenty of water and drain well in a colander.
- 2
Roughly chop the leaves and thinly slice the green onions.
- 3
Dice the tomatoes and cucumbers small.
- 4
Whisk the olive oil, lemon juice, pomegranate molasses and salt in a small bowl.
- 5
Combine everything in a large salad bowl, pour over the dressing, toss gently and serve right away while the leaves are crisp.
Nutrition
Per serving
| Calories | 122 kcal |
|---|---|
| Protein | 2 g |
| Carbs | 8 g |
| Fat | 10 g |
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