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Colorful wild herb salad with apple, nuts & fresh curry-lemon dressing

Fresh, crisp, and bursting with flavor – this colorful wild herb salad is a true highlight for anyone who loves variety on their plate. Frisée, chard, lamb's lettuce, and seasonal herbs combine with sweet and sour apple, roasted nuts, and a fruity and spicy dressing made with lemon, apple balsamic vinegar, and a hint of curry. The perfect accompaniment to light main courses, as an appetizer, or simply enjoyed on its own – healthy, creative, and full of flavor!

Bunter Wildkräutersalat mit Apfel, Nüssen & frischem Curry-Zitronen-Dressing

Ingredients for 4 servings

80 g each of frisée, oak leaf, lamb's lettuce, Asian lettuce, red mini chard, etc.
Herbs according to season
2 sweet and sour apples (e.g. Elstar)
1 half organic cucumber
Juice of 1 lemon
½ tsp Mumbai curry
6 tbsp virgin rapeseed oil
2 tbsp apple balsamic vinegar
20 g roasted hazelnuts without skin
pumpkin seeds
Walnuts
Sea salt
cane sugar

Here’s how to prepare it:

Trim, wash, and spin dry lettuce and herbs (e.g., sorrel, dill, wild chervil, pea shoots, tarragon, chickweed, comfrey, cress, linden leaves). Peel, quarter, and core the apples. Wash the cucumber. Cut the apples and cucumber into 1 cm cubes and place in a bowl. Marinate with lemon juice, curry, and 3 tablespoons of rapeseed oil. Do not use salt. Marinate the lettuce and herbs in a bowl with the apple balsamic vinegar and 3 tablespoons of rapeseed oil. Lightly season with salt and sugar.

To serve: Arrange the salad elegantly in the center of a large plate. Distribute the apple and cucumber mixture around the salad. Sprinkle generously with hazelnuts, pumpkin seeds, and walnuts. Enjoy immediately.

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Robert Stolz in the Garden Magic Interview

Colorful wild herb salad with apple, nuts & fresh curry-lemon dressing

Ingredients for 4 servings

Here’s how to prepare it:

herb seeds

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