Description
This vibrant organic gardener’s salad is a celebration of colors and flavors, featuring fresh greens, baby kiwi, and a citrus vinaigrette for a refreshing and healthful dish.
Ingredients
Scale
- 1/4th pound (112.5g) young rainbow chard, (leaves and stems sliced)
- 1 small bunch arugula leaves, trimmed
- 1/4th pound (112.5g) baby romaine leaves
- 4 baby cucumbers, thinly sliced
- 16 Baby kiwi, halved
- 1 Tbs (15 ml) Lavender flowers
- 6-8 Apple mint leaves, torn
- 1 large orange bell pepper, sliced
- 1/8th cup (30ml) fresh lemon, orange and lime juice combined
- 1/4th cup (60ml)Sunflower oil
- 1 tsp (4g)raw sugar
- Salt and Pepper to taste
Instructions
- Trim the stems of your chard, and slice them as you would celery. Tear or roughly chop all of your greens and apple mint.
- Use a mandoline slicer or sharp paring knife to thinly slice cucumbers lengthwise.
- In a large bowl, combine the chard, arugula, romaine, cucumbers, and baby kiwi.
- Add the apple mint and mixed nuts and seeds to the bowl.
- Drizzle with citrus vinaigrette and toss gently to combine.
- Serve immediately, ensuring each serving has a variety of colors and textures.
Notes
Use whatever seasonal fruits and vegetables are available to you, but try to add as much variety of color as you can. This salad is best served fresh. If storing, keep the dressing separate and add just before serving to prevent wilting.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 9
- Sodium: 150
- Fat: 8
- Carbohydrates: 18
- Fiber: 5
- Protein: 4
- Cholesterol: 0