CannabisJuicyFieldsLotus Stalk Asparagus Salad Prepared with Hemp Seeds and Hemp Seed Oil

May 26, 2022by JuicyFields0

Especially in the summertime and on warm days, fresh and juicy salads are very popular. We prepared this fresh Asian salad with hulled hemp seeds and some hemp seed oil, thus raising and enriching not only the taste but also the overall nutritional profile of the dish. 

In addition, we served fried shrimp, which can be excellently well incorporated directly into the salad, or left out completely for a vegan version. 

Ingredients for 4 servings 

  • 150g lotus stalks 
  • 180g white asparagus 
  • 1 cucumber (approx.160g)
  • 1 carrot 
  • 30g bean sprouts 
  • 15g Alfalfa sprouts
  • 10g red radish sprouts  
  • 1 chili pepper 
  • 2 tablespoons peanut oil 
  • 1 tbsp hemp seed oil 
  • 1 tsp rice vinegar 
  • 1 lime -the juice of it 
  • 2-3 tbsp brown raw cane sugar
  • 2 tbsp peeled hemp seeds roasted 
  • 2 tbsp roasted peanut kernels 
  • 1 bunch cilantro 
  • 12 shrimps 
  • about 5 tbsp. fish sauce 
  • 1-2 tbsp brown raw cane sugar 
  • some peanut oil for frying 

To prepare, rinse the salad ingredients under cold running water and dry thoroughly. 

Cut the lotus stems into bite-sized rings, peel the asparagus and cut off the lower, dry ends. Now cut the stalks diagonally into pieces of about 2cm and steam for 2 minutes. The asparagus pieces should still be somewhat firm to the bite. The cucumber is peeled, halved if necessary and freed from the core and also cut into rings about 0.5cm wide. The carrot is peeled and processed into julienne strips, the chili is cut open lengthwise, freed from the sharp seeds and yellow core fibers, then cut into fine strips. The prepared ingredients are now placed in a bowl with the sprouts and sprinkled with cane sugar, sprinkled with lime juice and rice vinegar and mixed thoroughly. After 5-10 minutes of resting, the hemp seed oil and peanut oil are added and also thoroughly mixed. 

To serve, sprinkle the salad generously with the peanuts, hemp seeds and fine strips of cilantro. 

To prepare the shrimp, first rinse them in cold water, peel them, remove the intestines and then sear them briefly all around in a hot pan with a little peanut oil. Now reduce the flame to low, sprinkle the shrimp with sugar, deglaze with fish sauce and toss thoroughly to glaze. Depending on the size, they should sit on low heat for another 2-3 minutes, large ones a little longer, small ones cook faster. The glazed shrimp tails are now cut into bite-sized pieces, except for the prettiest 4 pieces, and mixed into the salad along with the remaining liquid in the pan. The remaining 4 pieces are arranged decoratively on the serving plates.

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