Hey – here’s a recipe for a Vegan Spelt Salad with Watermelon Radishes!
(We know there’s a lot of criticism about food blogs that drag you though hours of photos and stories before you get to the actual recipe. We’re not going to do that here.)
Vegan Spelt Salad with Watermelon Radishes
A delicious vegan salad garnished with thin slices of watermelon radishes.
- 1 cup uncooked spelt
- 2 cups vegetable stock or water
- 2 cups chopped mixed greens (Kale, spinach, or any sturdy greens will do)
- 2 shallots finely minced
- 5 fresh mint leaves coarsely chopped
- 1/8 cup fresh cilantro leaves coarsely chopped
- 1 watermelon radish thinly sliced, preferably with a mandoline slicer
- 1/4 cup extra virgin olive oil
- juice of two lemons
- 1 tbsp agave syrup
- salt and pepper to taste
Prepare the spelt: Bring the stock or water to a boil, add the spelt, return to a boil, loosely cover, and simmer for approximately 40 minutes or until the liquid is absorbed. Set the spelt aside to cool.
While the spelt is cooling, prepare the dressing: Whisk together the olive oil, lemon juice, agave syrup, and salt and pepper. Pour the dressing over the cooled spelt and set aside. (At this point you can refrigerate the spelt for up to a day before you make the actual salad. This will allow the spelt to soak up the flavor of the dressing.)
In a large salad bowl, add the coarsely chopped greens, shallots, mint and cilantro leaves. Add the spelt and dressing and toss to combine. Add additional salt or pepper as desired. Garnish with watermelon radish slices.
Watermelon radishes are so beautiful and tasty – such a perfect sign of spring. They’re not too spicy, and they’re just sturdy enough that you can possibly use thin slices to scoop up small amounts of dip or salad.
We had the brilliant idea, before leaving for a party, that we’d use these radishes in this salad as a spoon substitute. Well – it kinda sorta works. It definitely looks pretty, but you might still want to have utensils on hand.
Either way, you end up with this super-tasty salad that’s sure to appeal to vegans and non-vegans alike. Enjoy!
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P.P. S. Find some of the equipment we used to make this salad, including a mandoline slicer and decorative paper cups, here: