Wells Supergreen Salad
While on an excursion to Wells England, we enjoyed a Supergreen Salad at the Fosso Lounge. Some days, a nice salad just hits the spot. This one did just that for us on a day when a good dose of vegetables was in order. This Wells Supergreen Salad recipe is inspired by our lunch at the Fosso Lounge.
Ingredients for Beetroot Hummus
- 1 roasted beet
- 1 15 oz. can Garbanzo beans (reserve liquid)
- 1 lemon, juiced
- 2 garlic cloves, minced
- 2 tablespoons tahini
- 1 teaspoon cumin
- 1/4 cup olive oil
- Salt and pepper to taste
- Sunflower and sesame seeds
Directions for Beetroot Hummus
Roast the beet – at about 400 degrees for one hour. Once cooled and peeled, slice and place into food processor.
Add remaining ingredients except for olive oil in the food processor.
Start to blend, and slowly drizzle in the olive oil until the mixture is smooth.
Taste for seasoning, and add more salt if needed. Also if the mixture is too thick, add a bit of the reserved Garbanzo bean liquid, a tablespoon at a time in the food processor, until the desired consistency is reached.
Set hummus aside.
Ingredients for Salad
Baby spinach
Rocket
Edamame beans, shelled
Tomatoes, sliced
Baby broccoli
Avocado, sliced
Beetroot hummus
Salad dressing of your choice
Directions for Salad
Assemble the salad. Dress the spinach and rocket, and arrange in a layer on large plates to begin the salad.
Next, add the edamame beans, tomato slices, and avocado in the middle.
Arrange baby broccoli on the sides.
Top with a scoop of beetroot hummus. Sprinkle with sesame and sunflower seeds.
Our Recreation of the Supergreen Salad from Fosso Lounge
Serving Recommendation
Serve with a side of flatbread or pita. You can also use the bread for the extra hummus that you made.
References
Our blog post featuring our day in Wells England
Our podcast reviewing our excursions in Wells England
