Stinging Nettle Salad – a delicious recipe with spring onions, red pepper, cucumber, red peppers, corn kernels, Cornichons(gherkins. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
You need gloves to wash the nettles. Cut the stems and place the nettles in a large bowl with water. Add a couple of spoons of vinegar, leave them for 10 minutes.
2
Lift the leaves and place them in a sieve, leaving any soil at the bottom of the bowl. Under running water gently rub the leaves together. This will get rid of the stinging hairs.
3
Pinch off the leaves and strain them well. Either let them dry on a kitchen cloth or use a salad spinner to get rid of the excess water. They need to be dry.
4
Thinly slice the greens and vegetables. Add the nettles in a large mixing bowl with the vegetables and greens. Prepare the vinaigrette, mixing lemon juice, zest, olive oil, salt and pomegranate molasses. Pour the vinaigrette on top of the salad and mix well. Place in a serving dish add corn kernels on top and serve.
188
kcal
Calories
2
g
Fat
42
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 bunches stinging nettle, 3-4 pieces spring onions, 1-2 red pepper, 1-2 small cucumber, and more.
Yes, Stinging Nettle Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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