Salad with cranberries

May has begun, and the weather gods are treating us to lovely, sunny weather. With that springtime buzz in our bellies, we’re once again eager to whip up sunny salads. So I’d love to give you some extra inspiration with this original recipe, because, you know, a salad is always a good idea 🙂 For example, olives are rich in iron, which is important for energy metabolism. Cherry tomatoes are rich in vitamin C, which, among other things, supports the immune system and has antioxidant properties. The same goes for vitamin E, of which sunflower seeds are the best natural source. Vitamin E also helps regulate blood pressure. Pistachios, on the other hand, are high in vitamin K and potassium. Vitamin K is important for blood clotting and strong bones, and it reduces the risk of cardiovascular disease. Potassium is important for nerve impulse transmission and, together with sodium, helps regulate the body’s fluid balance. So, in short: you should definitely add this salad to your menu 😉

Ingredients: (serves 2)

• 12 cherry tomatoes
• 4 cm of cucumber
• 20 olives
• 100 g mozzarella
• 2 tbsp cranberries
• 1 tsp dried rosemary
• 1 tsp sweet chili
• 1 tsp apple cider vinegar
• 1 tbsp olive oil
• 2 tsp honey
• 1 tablespoon pistachios
• 1 tsp pink peppercorns 
• 1 tbsp sunflower seeds

Preparation:

1. Cut the cherry tomatoes into quarters and the cucumber into cubes.
2. Cut the olives in half.
3. Dice the mozzarella and add it to the mixture.
4. Add the cranberries, rosemary, and sweet chili.
5. Add the apple cider vinegar, canola oil, and honey, and mix well.
6. Shell the pistachios and chop them into coarse pieces.
7. Divide the salad between two plates.
8. Garnish with the chopped pistachios, the pink peppercorns, and the sunflower seeds.

Enjoy your meal!

Recipe video: