Salad bowl with chanterelle mushrooms and hemp

Salad as a main dish may not sound particularly exciting to some. However, there are hardly any dishes that can be made more colorful and varied. Because salad doesn't just have to mean drizzling leaf salad in a bowl with some vinegar and oil. There are countless delicious combinations that are not only tasty but also healthy! Our chanterelle salad bowl tastes super fresh and offers you, in addition to an amazing taste experience, quite a bit: Just the mushrooms cover about 2/3 of your daily requirement of iron and vitamin D! They are the ideal meat substitute, as they contain a lot of plant-based protein. And when they are not in season, the chanterelles can easily be replaced with other mushrooms. Furthermore, the carbohydrate and calorie content of mushrooms is extremely low. You can eat as many mushrooms as you like without worry. And what are edamame? Yes, we didn't know that either. Edamame are soybeans that are harvested while still immature and in their pods, and are traditionally served as a side dish to beer in Japan. For consumption, the beans are cooked in boiling water for about 5 minutes along with their pods and then sprinkled with spices and salt. However, only the green beans inside the pod are eaten. They must first be removed from the pod by hand or simply "sucked out" with the mouth. They are incredibly crunchy and nutty and are considered particularly rich in protein, omega-3 fatty acids, and vitamins. A "must-try" for every vegetarian or vegan! You can find edamame in Asian stores or in the frozen food section of the supermarket. By the way, the nutty flavor of edamame goes great with our HANAFSAN organic hemp seed oil, which also provides you with important omega-3 and omega-6 fatty acids. With that in mind: get to the mushrooms and enjoy your meal!

Ingredients

• Salad
• 1 spring onion
• about 160g chanterelles
• 1/2 avocado
• organic hemp seed oil
• vinegar
• 2 tbsp organic hemp seeds
• a handful of blackberries
• about 100g edamame
• about 140g chickpeas
• sunflower seeds

Preparation

First, cut the spring onion into rings and the chanterelles into bite-sized pieces. Sauté both in a pan with a bit of coconut oil and season with salt and pepper. Add the chickpeas and fry until golden brown. Meanwhile, wash and cut the salad and dice the avocado. Arrange the salad, avocado, edamame, mushrooms, peas, hemp seeds, blackberries, and sunflower seeds in a bowl. Dress the salad with hemp seed oil and vinegar and season with spices if necessary.

Image source: © Tabea Walch / HANAFSAN