Let's take advantage of the short fiddlehead season with this fresh and light recipe.
If you've never had them before, they are similar to asparagus and green beans. We chose a colourful salad for this week's feature recipe which combines steamed fiddleheads with cherry tomatoes, chick peas and avocado in a light lemony dressing.
Fiddleheads are high in iron and phosphorus, loaded with antioxidants and omega 3 fats. Combined with the other ingredients you're looking at healthy fats, protein, and fibre, just a few of our favourite things! Fiddleheads can be steamed, sautéed or roasted, careful not to overcook these delicate coils of goodness!
***Please be sure to at least blanch or steam fiddleheads! They are not meant to be eaten raw and can cause stomach upset!****
Fiddlehead Tomato Salad
2 cups of fresh fiddleheads, carefully washed
1 pint of cherry tomatoes
1 cup chick peas
1 avocado, cubed
1 tablespoon lemon juice
1 tablespoon olive oil
1 tsp sea salt
¼ teaspoon black pepper
2 tablespoons dried basil or 3 fresh leaves, chopped
Steam or blanch fiddleheads until tender, about 7 minutes and transfer to a
medium sized mixing bowl. Add cherry tomatoes, whole or sliced in half, chick peas
For the dressing, whisk together the olive oil, lemon, salt and pepper and basil.
Toss to coat and it’s ready to eat!