lunch · vegan
Hibiscus cooling salad bowl
Savoury · Tart · Cold / cooling · Warm · Crunchy
20 minabout 150 kcal4 g protein14 g carbs8 g fat4 g fibre
Kitchen estimate per serving from typical home portions — not a lab analysis.
What you need
- 1 teaspoon dried hibiscus petals
- ½ cup hot water
- 2 cups salad greens
- ½ cucumber, thinly sliced
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1 tablespoon toasted seeds
- Salt
How to make it
1 serving · 15 min prep · 5 min cook
- 1
Gather and measure
Wash greens and spin or pat them dry so the dressing clings.
Set every ingredient on the counter first so you are not hunting mid-cook.
- 2
Make a hibiscus base
Steep hibiscus in hot water 4 minutes. Strain. Cool the liquid in the fridge or over ice until it is cold and ruby-coloured.
- 3
Shake the dressing
In a small jar mix 2 tablespoons cooled hibiscus tea, lemon juice, oil and a pinch of salt. Shake until it looks combined.
- 4
Assemble the bowl
Lay greens and cucumber in a wide bowl. Toss with just enough dressing to gloss the leaves. Finish with toasted seeds. Serve at once.
