Pumpkin and beetroot salad with coriander

Do you love pumpkin in all its variations? Then you absolutely must try this delicious, colorful and low-histamine pumpkin and beetroot salad with coriander. 

Preparation time

30 minutes

This recipe is

• Suitable for a low-histamine diet
• gluten-free
• lactose-free
• vegetarian

Ingredients for 2 servings 

• 150 g Hokkaido pumpkin
• 100 ml HistaFood Organic Vegetable Broth  
• 1 thumb-sized piece of ginger (1) 
• ½ beetroot (pre-cooked)
• 25 g grapes
• 1 tbsp acerola juice  
• ½ tsp liquid honey
• 1 tbsp grapeseed oil
• ½ small apple
• 1 bunch of coriander
• Salt

 

preparation

• Wash the pumpkin, halve it and remove the seeds. 
• Cut into bite-sized cubes 
• Peel and slice the ginger. 
• Bring a pot of water to a boil with HistaFood organic vegetable broth and ginger. 

• Turn the heat down to medium and cook the pumpkin for about 8 minutes until tender but still firm. 
• Remove the ginger from the pot, drain the pumpkin and let it cool. 
• Cut the beetroot into cubes. 
• Wash and halve the grapes. 
• Arrange Hokkaido pumpkin, grapes and beetroot in 2 bowls.  

• Wash, peel, and grate the apple. 
• Wash the coriander, shake dry and pluck off the leaves. 
• For the marinade, mix acerola juice, honey, salt, grapeseed oil and the grated apple. 
• Spread the marinade over the salad and serve with fresh coriander. 

Our HistaFood tip

Top the salad with some feta cheese (1) and chopped almonds (1).

Prepared with

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