| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 8g | 2g | 15g |
| sugars | fibre | protein | salt |
| 10g | 3g | 5g | 0.1g |
There’s an unmistakable passion, a sense of love that’s mixed in every pinch of salt and dash of pepper when I prepare my gracious gift to you – the mouth-watering Lotus Root Salad. A harmony of fresh fruits, earthy lotus roots, and the tang of lemon juice, all brought together with the creamy richness of Greek yogurt. This salad isn’t just a mingling of ingredients, it’s a testament to wholesome, nutrient-rich food and the vigor of life in Colorado’s great outdoors. Allow me to lead you on the journey of why this recipe is genuinely one of my favorites.
Nature’s Way of Healing
The intricate web of Lotus Root Salad’s ingredients isn’t just packed with flavors but also a treasure trove of benefits that Mother Nature bestows upon us. The primary ingredient, lotus root, brings an impressive lineup of fiber, vitamins, and minerals into the mix. The mixed fruits, like apples and oranges, collaborate to pack in antioxidants, while the olive oil delivers on heart-healthy fats. Proper taste doesn’t have to cost you your wellness, and this recipe is a testament to that philosophy. It’s food closer to how it’s supposed to be, as natural and pure as the Rockies themselves.
Kinship With Flavors
The charming Lotus Root Salad bears much kinship with Waldorf and fruit salads but manages to tread a trail of its own with a unique crunch from lotus roots and a delightful, refreshing minty finish. It becomes an exciting companion for a multitude of dishes, subtly accentuating the flavors of your mains. It finds its place comfortably beside a juicy venison steak or an exquisitely grilled trout, a testament to my love for game meats and trout dishes that root me in my mountain heritage. But it’s its versatility that truly leaves me in awe – whether you’re a fanatic of the Mediterranean, Asian, or the classic American cuisine, this salad fits just right in.
Speaking of fitting just right in, few might know that my partner Gordon is a vegetarian. This salad has been a regular on our dinner tables ever since he moved to the Rocky Mountains. He relishes the complexities and freshness this salad brings and often comments on how it reminds him of our vibrant surroundings. It’s his love for this recipe, the joy in his eyes with each bite that endears me to the Lotus Root Salad as much as I am to him.
And so, the Lotus Root Salad is not just a recipe to me. It’s an expression of love, a celebration of health and natural food, a memento of our life in Colorado, and an appreciation of how food, in all its simplicity, can create connections and memories that last a lifetime. I hope you enjoy it as much as I do!
What You’ll Need
- 1 1/2 cups of fresh lotus root slices
- 2 cups of mixed fruits (apples, oranges, grapes, strawberries)
- 1/2 cup of lemon juice
- 1 tablespoon of honey
- 2 tablespoons of olive oil
- 1 cup of Greek yogurt
- 1/2 cup of chopped fresh mint
- Salt and pepper to taste
Method
Step One
Take a pot of boiling water, add a pinch of salt and blanch the lotus root slices for about 2-3 minutes. Once they are cooked, strain them and keep aside for cooling.
Step Two
Take the fresh mixed fruits in a big salad bowl. If they are large, you can chop them into bite-sized pieces. Wash them thoroughly before adding.
Step Three
Prepare the dressing by combining the olive oil, honey, and lemon juice in a small bowl. Stir it well until the honey is well dissolved.
Step Four
Once the lotus root slices have cooled down, add them to the mixed fruits. Then pour the dressing over the fruit and lotus root mixture, tossing gently to combine everything well.
Step Five
Add Greek yogurt into the salad and give it another gentle mix. You may want to add yogurt just before you’re about to serve to keep the fruits from getting too soggy.
Step Six
Now add the chopped fresh mint, season with additional salt and black pepper if needed. Toss everything well and serve your tasty and healthy lotus root salad.
