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Norwegian Summer Salad

Updated: Nov 8, 2020

plant-based norwegian summer salad

The Norwegian summer is beautiful but very unpredictable. A day that started with just over 20ºC or up to 30ºC can end with the temperature below 0. We have rain and even snow during summer.

Norway views

Norway is full of outdoor possibilities, from hiking to kayaking in the fjords, you can even ski during the summer if you go to the mountains, like Strynn Sommerski, Folgefonna

fresh Norwegian strawberries

Summertime is also famous because of the ‘Norsk jordbær’ (Norwegian strawberries), which are particularly good; because of the colder climate, they tend to grow slower, becoming supper delicious.

Other berries like raspberries, blueberries, and redcurrants, are also popular and you can pick them in the forest, I do it when I go for walks. 

I love summer and especially the Norwegian summer - after many months with winter, it's not so strange, right?! And to celebrate I want to share this vegan, plant-based recipe inspired by it. 

A week or ago, I did a live video on my Instagram demonstrating how to do it, as part of my ‘5 Amazing Tips for a Summer Body in Quarantine’ series. You can watch an extract on my IGTV or view the full recipe if you are a member of my group coaching

Note that there might be some alterations in this recipe. 

Norsk Sommersalat or Norwegian Summer Salad

plant-based norwegian summer salad


plant-based norwegian summer salad ingredients

1 big Sweet potato

Green kale leaves

Lettuce leaves

Alfalfa sprouts

Green olives

1tbs of garlic powder

1 tsp of kelp

1 tsp of onion powder

1 tsp of white pepper

¼ tsp of salt

Raspberry Vinaigrette

plant-based norwegian summer salad ingredients

1 ½ cup of raspberry

½ juice of a lemon

¼ cup of agave or honey or date paste

½ tsp of mustard

¼ cup of raw walnuts (previously sprouted)


Mix all the ingredients in a blender.

How to prepare the salad:

Use a mandolin to cut the sweet potato in thin slices, marinate it with the spices and roast them in the oven for about 15-20 minutes at 200 celsius. Or if you have a dehydrator you can also dehydrate it until crispy 8-12 hours. Cut the leaves and assemble them nicely in a salad plate. Add the sprout, olives and topp it with the sweet potato slices. Sprinkle the vinaigrette and voilà.

I hope this recipe can make you enjoy your summer.

Do you want to learn more about foods that are beneficial for your body, and want to improve your diet? Join the Grow Community, a space for women who are interested in learning about food, nutrition and lifestyle routines that will give them more energy, promote self-love and contribute to their overall health. There you will find tutorials, recipes, shopping lists, you will have a monthly live group coaching session with me and much more.

And if you are willing to take a further step towards a more balanced diet, to clean your body from toxins and refresh your health so that you can feel stronger, more energetic and happier, take a look at my detoxification program.

Did you like this post? Did it inspire you to live more healthy, or did you learn something new? Help me to share with the world:

With love & gratitude,



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