Louva is the same as louvi but the one found towards the end of their season that are quite big in size mostly due to their anhydrous cultivation.
While they can be enjoyed in the same way that we eat Louvi along with palkapa marrow, this is a salad version that is equally satisfying.
Have a look below at the full recipe and don’t forget that you can always print it.
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Here you can find more of my Legumes Recipes.
Louva Salad
Servings: 6 People
Ingredients
- 2 kg fresh Louva , about 1 kg after being removed from their pods
- 1 Lemon , cut in half
- 1 Carrot , julienned and finely chopped
- 2 Cucumbers , not peeled, quartered lengthwise and sliced
- 2 Tomatoes , seeded and cut in ½ cm pieces
- 2 Green Bell Peppers , seeded and ribs removes, cut in ½ cm pieces
- 6 Scallions , white and green parts, finely sliced
- 2 large Radishes , julienned and finely chopped
- 10 Sun-dried Tomatoes , finely chopped
- 2 Avocados , cut in 1 cm pieces
- ½ cup fresh Parsley , finely chopped
- 1 tsp Sea Salt
- ½ tsp Freshly ground Black Pepper
- 90 ml Classic Vinaigrette , recipe in my ‘Dressings’ section
Instructions
- In a large pot or casserole filled to two thirds with water, bring to a boil and add the beans and the lemon (to keep the beans bright green). Simmer for about 30-45’ depending on their freshness. You want your beans soft but not overcooked. Every now and then skim the foam created in the water. Remove from the heat, strain and keep aside for 15’ to cool.
- Take a large bowl and add all of the above ingredients along with the louva, except of the avocado, parsley and dressing. Season with the salt and pepper and mix well. Add the avocado, parsley and the dressing and toss gently.
