Spekboom is wonderful in a salad. It is crunchy, refreshing and can be either sweet or acidic, depending on the time of day you pick it. Acidic is during the day when it is hot, getting less so as the weather cools down, until the early evening when it is quite sweet. For this salad I picked at midday and it worked out well as I paired the leaves with some long stem broccoli that was ready for harvest and apple, so the acidity worked well.
Spekboom and Broccoli Salad
Spekboom is well known for its carbon reducing properties and the benefits to the air we breathe and reducing global warming, but it is also delicious to eat. As it is full of Vitamin C and a whole bunch of minerals, this salad is extra good for you. As with any salad, change the ingredients to suit what you have.
Ingredients
- 1 cup Spekboom leaves. Freshly picked and rinsed
- 1/2 cup Cucumber, chopped
- 1/2 cup Granny smith apple, chopped
- 1 cup Broccoli, lightly steamed and roughly chopped
- 1/2 Onion, sliced thinly I used white, but red or spring onions would work here too
- 2 Tbsp Olive oil
- 1 Tbsp Lime or lemon juice
- 1 tsp Honey
- 1 Tbsp Fresh parsley, finely chopped
- Salt and pepper to taste
Instructions
- Combine all of the vegetables in a bowl
- Place all of the wet ingredients and parsley into another bowl and mix well
- Pour the dressing over the vegetables and stir until everything is well coated.