Longevity Salad
I know it can be hard to get excited about a salad, but let me tell you–it’s okay to get excited about THIS salad! Jam packed with flavor, four different types of greens, loads of crunchy veggies and a nutritional profile that would make any naturopathic doctor giddy at the thought of a patient eating so well, this is the kind of salad that makes me very happy!
I love this time of the year when minimal ingredients don’t take a lot of doctoring up. With a simple vinaigrette this salad comes together in a flash and tastes like health in a bowl (in a good and exciting way, not in a boring or bland kind of way!). This makes a lot of salad but keeps well for a few days in the fridge so lunch is easy all week long!
If you are a part of our Tumbleweed Farm CSA or frequent your local markets, grab all the goods to make this light and refreshing salad.
Cheers!
Longevity Crunch Salad
Prep Time: 15 minutes Cook Time: o minutes Serves: 4-6
- 1 small bunch of rainbow chard, leaves thinly sliced and stalks finely chopped
- 1 small head of bok choy, leaves thinly sliced, stalks finely chopped
- 1 small bunch of spinach, very thinly sliced
- 1 head of romaine lettuce, leaves thinly sliced
- 5 radishes, thinly sliced
- 3 salad turnips thinly sliced
- 1/2 cup of toasted sunflower seeds
- 1 /2 cup of crumbled feta cheese
- 1/4 cup lime juice
- 1/2 cup extra virgin olive oil
- 1 garlic scape, minced
- 2 teaspoons honey
- 1/4 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
Preparation
- In a large bowl toss together all of the finely chopped greens, stalks and root veggies.
- In a small mason jar combine the lime juice, oil, garlic scape, honey, cumin and salt. Shake until well combine.
- Drizzle the dressing over the salad and top with the toasted seeds and feta.
Notes
Use this recipe as a guide and adjust measurements and ingredients as necessary.