orange and nettle salad

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In the late afternoon we went out for a walk to find some fresh nettle leaves. They are still very small, just regrown after the winter. Soaked in water, rolled and chopped, finally combined with orange slices and almond sauce they make for a delicious springtime salad.

orange and nettle salad


1 orange
1 cup fresh nettle leaves
1 tablespoon almond butter
1 tablespoon freshly squeezed lemon juice
1 teaspoon olive oil
salt and pepper

Soak the nettle leaves for 20 minutes in cold water.
Spread the leaves on a wooden board and soften them with a rolling pin.
Chop them (option 1 for a more intense flavour) or just leave them rolled (option 2 for a more appealing look).

Peel the orange and cut it into bite-size pieces.

For the sauce mix the almond butter, olive oil, lemon juice, salt and pepper.

Combine all ingredients and put the salad aside for 20 minutes to let the flavours unfold.

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