Rhubarb salad



– 300 grams of garden rhubarb (petioles) washed and chopped

– 1 tender onion


– Wakame Seaweed or Wire

Olive oil

– Vinegar


Did you know that…

Rhubarb is a vegetable very rich in oxalic acid or oxalates, substances that prevent the digestion of calcium.

Part of these substances can be removed by boiling the stems (petioles) in water, discarding the broth afterwards.

* More information on rhubarb toxicity.

Preparation of the salad with rhubarb:

– Blanch the rhubarb with boiling water for 5 minutes and drain (discard the water). Cool immediately with cold water.

– Hydrate Wakame seaweed for 15 minutes.

– Wash the lettuce, removing any external leaves that are damaged (because of transport, storage, etc.). Cut and mix with rhubarb.

– Cut the onion tenderly in julienne.

– Prepare the salad dish with the lettuce and rhubarb in the center, place the Wakame seaweed cut into strips around, the onion on top, and season to taste.


Like all raw vegetables, this salad is a natural source of vitamin C. It is a light dish, which contains no more fat than we add with olive oil.

The big volume (fiber) that the dish has, is intended to satiate us. It is important to chew well and eat quietly for the body to enjoy such delicious food. Recommended for people who want to lose weight with health, because of its satiating power.

The algae provides iodine and diuretic properties, suitable for combating cellulite and fluid retention.

Rhubarb may have a slight laxative effect, because it contains cathartic compounds (which accelerate defecation) such as those containing the cascara sagrada and cassia, vey known laxatives in phytotherapy

punto rojo More recipes and information on rhubarb.

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

11 March, 2024

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