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
Units
Salad
- 1/4 lb (112.5g) young rainbow chard, leaves and stems sliced
- 1 small bunch arugula leaves, trimmed
- 1/4 lb (112.5g) baby romaine leaves
- 4 baby cucumbers, thinly sliced
- 1 large orange bell pepper, sliced
- 16 baby kiwi, halved
- 6-8 apple mint leaves, torn
Citrus Vinaigrette
- 1/8 cup (30ml) fresh lemon, orange and lime juice, combined
- 1/4 cup (60ml) sunflower oil
- 1 tsp (4g) raw sugar
- Salt and pepper, to taste
Garnish
- 1 tbsp (15ml) culinary lavender flowers
Instructions
- Trim chard stems and slice like celery. Tear or roughly chop all greens and apple mint.
- Use a mandoline slicer or sharp paring knife to thinly slice cucumbers lengthwise.
- In a large bowl, combine chard, arugula, romaine, cucumbers, bell pepper, and baby kiwi.
- Add the apple mint to the bowl.
- Drizzle with citrus vinaigrette and toss gently to combine.
- Just before serving, sprinkle the lavender flowers over the salad.
- Serve immediately, ensuring each serving has 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: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 9
- Sodium: 150
- Fat: 8
- Carbohydrates: 18
- Fiber: 5
- Protein: 4
- Cholesterol: 0