Recipe

Pumpkin and beetroot salad with coriander

Suitable for the following diets:
  • histaminarm
  • glutenfrei
  • laktosefrei
  • vegetarisch
  • glutenfrei
  • histaminarm
  • laktosefrei
  • Rezepte
  • vegetarisch
Cook time 30 min.
Level average

Cook time

  • Wash the pumpkin, halve it, and remove the seeds.
  • Cut into bite-sized cubes.
  • Peel the ginger and slice it.
  • Bring water to a boil in a pot with HistaFood Organic Vegetable Brothand ginger.
  • Reduce the heat to medium and cook the pumpkin for about 8 minutes until al dente.
  • Remove the ginger from the pot, drain the pumpkin, and let it cool.
  • Cut the beetroot into cubes.
  • Wash and halve the grapes.
  • Arrange the Hokkaido pumpkin, grapes, and beetroot in 2 bowls.
  • Wash, peel, and grate the apple.
  • Wash the coriander, shake it dry, and pluck the leaves.
  • For the dressing, mix acerola juice, honey, salt, grapeseed oil, and the grated apple.
  • Drizzle the dressing over the salad and serve with fresh coriander.

Note

We only use ingredients from the SIGHI list, category 0 and 1. Please always be mindful of your individual tolerance.
Products for recipe
Organic vegetable broth
Organic vegetable broth
6,79 €7,99 €
(30,86 € / 1kg)

Low-histamine recommendations for you