Interdimensional Salad: A Plant-Based Odyssey | Juicy Marbles

Name: Interdimensional Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Cuisine: Fusion
Ingredients: 4–5 long thin slices of zucchini (peeled or mandolined into ribbons); 1/4 cup (30 g) fennel, chopped; 1/4 cup (30 g) cucumber, diced; 3 small yellow beets, roasted and sliced; 1/4 cup (30 g) vegan feta cheese, crumbled; A handful of fresh mint or your favorite fresh herbs; 1/4–1/2 cup (10–15 g) fresh basil, roughly chopped; 2 cloves garlic, crushed and roughly chopped; 1 tbsp lemon juice; 1 tbsp olive oil; 1/4 tsp salt (adjust to taste); 1/2 cup (120 g) unsweetened yogurt; A dash of white or black pepper; 2 tbsp apricot jam; 2 tsp sesame oil; 1 tsp soy sauce or tamari; 2 tbsp water; Salt and pepper to taste; 1 Juicy Marbles filet, cut into strips; Oil for cooking

Interdimensional salad

supersonic flavor journey

There are salads, and then there are Interdimensional Salads. This isn’t just a bowl of greens—it’s an odyssey for your senses. With contrasting textures, vibrant colors, and flavor combinations that play a symphony in your mouth, this salad breaks all boundaries. Imagine tender strips of Juicy Marbles filet coated in a luscious apricot glaze, nestled among creamy basil-yogurt dressing, sweet roasted beets, and fresh herbs.

This isn’t just a meal; it’s a moment of transcendence. Whether you’re hosting a dinner party, treating yourself to a solo feast, or just flexing your culinary skills, this salad will leave a lasting impression on anyone lucky enough to taste it. So, grab your apron and get ready to blow minds—your own included.

⬇️ JUMP TO RECIPE ⬇️

Embark on a Supersonic Flavor Journey

Interdimensional Salad

Rated 5.0 stars by 1 users

Cuisine

Fusion

Author:

Lucy Albert

Servings

Prep Time

20 minutes

Cook Time

30 minutes

There are salads, and there are salads. This salad pulls all the tricks with its contrasting textures, flavors and aromas, designed to dazzle all the components of our sensory system, and transport you to a parallel reality. You might even want to move into this salad, making the salad your new home, and leave this wretched world behind. Welcome!

Colorful salad with zucchini ribbons, beets, and Juicy Marbles filet

Ingredients

Fresh Toppings

4–5 long thin slices of zucchini (peeled or mandolined into ribbons)
1/4 cup (30 g) fennel, chopped
1/4 cup (30 g) cucumber, diced
3 small yellow beets, roasted and sliced
1/4 cup (30 g) vegan feta cheese, crumbled
A handful of fresh mint or your favorite fresh herbs

Basil-Yogurt Dressing

1/4–1/2 cup (10–15 g) fresh basil, roughly chopped
2 cloves garlic, crushed and roughly chopped
1 tbsp lemon juice
1 tbsp olive oil
1/4 tsp salt (adjust to taste)
1/2 cup (120 g) unsweetened yogurt
A dash of white or black pepper

Apricot Sauce for Juicy Marbles Filet

2 tbsp apricot jam
2 tsp sesame oil
1 tsp soy sauce or tamari
2 tbsp water
Salt and pepper to taste
1 Juicy Marbles filet, cut into strips
Oil for cooking

Directions

Roasting the Beets

Preheat your oven to 425°F (220°C). Place the whole beets on a baking tray. No need to peel or oil them—the skins will help retain moisture while roasting.
Roast for 45 minutes to 1 hour, until a fork easily pierces through. Let them cool, peel off the skin, and slice.
Pro Tip: Extra roasted beets can be stored in the fridge for up to a week for quick meals later.

Preparing the Zucchini, Cucumber, and Fennel

Slice zucchini into thin ribbons using a mandoline or vegetable peeler. This gives the salad a silky texture.
Dice fennel and cucumber into bite-sized pieces.

Making the Basil-Yogurt Dressing

Blend garlic and basil in a food processor until roughly chopped.
Add yogurt, olive oil, lemon juice, and salt, blending until smooth. Adjust salt and pepper to taste.

Cooking the Juicy Marbles Filet with Apricot Sauce

Mix apricot jam, sesame oil, soy sauce, water, salt, and pepper in a bowl.
Heat a non-stick pan over medium heat. Add a drizzle of oil, then sear the Juicy Marbles strips for 2–3 minutes on each side until golden and crispy.
Pour the apricot sauce over the meat, tossing to coat. Cook for 1–2 more minutes until the sauce caramelizes slightly.

Assembly

Arrange all the salad components in a large bowl or on a platter. Roll the zucchini ribbons for an elegant touch.
Top with crumbled feta and fresh mint. Drizzle with the basil-yogurt dressing.
Add the apricot-glazed Juicy Marbles strips on top. Sprinkle with extra herbs for garnish if desired.

A Salad Worth the Journey

This Interdimensional Salad transcends expectations with every bite. The harmony of sweet, savory, and herbaceous flavors will leave you in awe. Whether served as a starter or a main, it’s bound to impress your guests—or yourself!

Did you make this salad? Snap a pic, tag @juicymarbles, and share your culinary journey. We love seeing your creations!