I was introduced to the idea of pressed salads a couple weeks ago when I began to add more varieties of vegetables to my diet. After experimenting with several variations, I found a refreshing blend of vegetables and herbs that please my taste buds to no end. Even better, these veggies are “cooked” by pressure which will break down the hard to digest aspects of the vegetable, but keep the healthy enzymes. It’s no wonder that this salad makes my tummy feel wonderful after eating it. In my opinion, a salad recipe doesn’t get much better than this one!
Lemon Dill Pressed Salad
2 large dinner plates
Something heavy to place on top of salad
1 Celery Stock
1 Fennel root
1 Green Apple
Juice from 1 Lemon
Slice the cucumber into thin circles and place a layer on the bottom of the dinner plate. Spread a pitch of sea salt over the layer of cucumbers. Continue to slice each vegetable and fruit into thin pieces adding salt to each new layer.
Once all vegetables are used, place a plate and heavy item on the top of the salad.
Leave the salad to rest at room temperature for 1.5-2 hours. After, drain excess liquid and add the lemon juice and dill. Toss and chop with salad choppers and serve!