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.
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
1 big Sweet potato
Green kale leaves
1tbs of garlic powder
1 tsp of kelp
1 tsp of onion powder
1 tsp of white pepper
¼ tsp of salt
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.
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