Most of the time when I use silverbeet I remove the stems and put them in the compost. But in this salad I chopped them up small and it added a great crunch to the salad. You could also add small slices of apple for crunch as well.
PREP TIME: 15 MINUTES
1/4 cup unsalted almonds / peanuts - toasted
1 spring onion, cut into thin circles
3-4 stems silverbeet, stem cut out and chopped into small squares. Stack the greens, roll them like a cigar and slice them into thin rounds
1/4 cup raisins / dried cranberries
Fresh basil & parsley
1 Tbsp dijon mustard
1 Tbsp apple cider vinegar
3 Tablespoons olive oil
1 cloves of garlic, diced
salt and pepper to taste
Start by toasting the nuts, keep an eye on them as they can burn quickly. Let cool while preparing the rest of the salad.
In your salad bowl add the dressing ingredients and mix to combine.
Cut out the stems of the silver beet and slice into slivers and then small cubes. Roll the silverbeet and chop as finely as possible.
Add to the salad bowl and toss well. Add the dried fruit, toasted nuts and fresh herbs. Toss to combine, adjust seasoning as necessary.