Sunday, February 15

Cardamom Pear Parsley Salad

A salad so delectable I made it two days in a row. Inspired by a bottle of German Rheinhessen, a perfect paring resulted.


6 large local butterleaf lettuce leaves, torn
1/4 cup sunflower sprouts
1/2 of a bosc pear, sliced and diced


2 cardamom pods
1/2 inch vanilla bean
2 dried medjool dates
1/2 teaspoon lemon juice
1/2 teaspoon white wine vinegar
1/2 teaspoon apple cider vinegar
1 1/2 teaspoons grapeseed oil


1/8 cup hulled hemp seeds
sprinkle dried coconut (garnish)
6 pistachio nuts (garnish)



One) Layer greens
Two) Break open cardamom pods & vanilla bean, combine with liquids
Three) Dice Dates & combine with mixture
Four) Add hemp seed, coconut & pistachios

1 comment:

  1. Hi there. Great blog- these recipes look very inventive and I can't wait to try some of them out! Nice to have found you on the net. Stop by and visit me some time at

    lyn rose