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5 from 3 votes

Fun Garden Salad with Edible Dirt

The base of the soil was made from Dutch Pumpernikel bread. It's perfectly dark and dense for the job. Black tahini added a touch of richness and moisture to it, but for a gluten-free and Paleo version I think a mixture of cooked buckwheat and black tahini would work just as well. As for the veggies - well, the choice is yours. I find that lightly blanched beans make good "snakes", steamed cauliflower and roasted carrots provide sweetness and soft texture against crunchy cucumbers and pops of tomato flavour.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4


For the Edible Dirt:

  • 3-4 slices Pumpernikel bread
  • 2 tablespoons tahini
  • 1 tablespoon macadamia or olive oil

For the Paleo Gluten-free Edible Dirt:

  • 3/4 cup cooked buckwehat
  • 2 tablespoons tahini
  • 1 tablespoon macadamia or olive oil

For the Garden Salad:

  • 1 cup finely shredded lettuce
  • 1 bunch dutch carrots roasted for 15 minutes
  • 1 cup blanched green beans ends trimmed
  • 3-4 red radishes greens trimmed
  • 250 g cherry tomatoes
  • 1 cup steamed cauliflower florets
  • 1 cup blanched or raw broccoli florets
  • plus your favourite seeds and herbs

For the dressing:

  • 1-2 cups different vegetable purees or dips of your choice


  • For the Edible Dirt,process 3-4 slices of pumpernickel bread in a food processor or chopper until crumbly. Rub in tahini and oil to moisten the crumbs
  • Provide a selection of favourite raw and steamed veggies and salad greens for everyone to arrange in their bowls. Dollop on some dips and enjoy.
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