There is nothing I love more than a big old bowl full of salad! Salads are an excellent addition to any diet, I like to recommend a salad a day as a great way to get loads of fiber, antioxidants, and chlorophyll in one fell swoop.
A fresh green salad is also a nice palate cleanser at the end of a meal, so try shaking things up and serving the salad--LAST. Great for digestion and to freshen the breath. This salad especially is a boon for digestions, specifically because of all the fennel. Fennel is great for digestion, reducing bloat, it's a liver cleanser, and just stupendous all around. Plus, it is all over the farmers markets right now.
Green leafy’s—the more the merrier.
Spring is a superb time to go wild with leafy greens. There are so many varieties right now, gorgeous lettuces, spinaches, chards, endless varieties of kales, pea shoots, tatsoi and bok choy--just to name a few. I like to use a variety of leafy greens in my salads for a couple of reasons. For one, it is nice to use a wide variety for the different tastes, textures and nutrients that leafy green provide. For two, I think that using a little bit of this and little bit of that really extends your produce. Most leafy greens will last for a week or more (greens purchased at your farmers market will last two weeks plus!!), and so why not have them all last through the week, by using a pinch of lettuce here and a handful of spinach there.
Sprouts are simply the best.
Sprouts are a nutritional powerhouse, and given their youthful tenderness, we are able to easily assimilate the nutrients found in sprouts. Sprouts are a phenomenal addition to salads and sandwiches. And add a surprising crunch to light soups as well. I love mung bean sprouts with miso!
Sprouts are also very easy to grow on your own. You simply need some sprouting seeds (I love broccoli, mung beans and lentils), a jar for the sprouts to grow in, and a method for rinsing and draining the sprouts a couple of time a day. I have some nifty little sprouting lids, though cheese cloth would work nicely too.
Maintaining sprouts is also a super fun chore for a child chef in the house. It is fun to watch them grow, the maintenance is pretty manageable (rinse, drain, repeat.), plus what better way to get kids invested in eating them than having them grow them for the whole family. I recommend!
A big bunch of Leafy greens—big variety, spinach, baby kale, lettuces, endive, pea shoots, arugula, bok chou, tatsoi, parsley, chard
1 C lentil sprounts, mung bean sprouts
2 stalk celery, chopped
1 C daikon radish, chopped
1 medium sized fennel bulb, chopped. Include stalk and fine leaves too!
1 C purple cabbage, chopped
3 T olive oil
2 T apple cider vinegar
2 T quality mustard
Salt and Pepper to Taste
Mix her all up and enjoy!
- A big bunch of Leafy greens—big variety, spinach, baby kale, lettuces, endive, pea shoots, arugula, bok chou, tatsoi, parsley, chard
- 1 C lentil sprounts, mung bean sprouts
- 2 stalk celery, chopped
- 1 C daikon radish, chopped
- 1 medium sized fennel bulb, chopped. Include stalk and fine leaves too!
- 1 C purple cabbage, chopped
- 3 T olive oil
- 2 T apple cider vinegar
- 2 T quality mustard
- Salt and Pepper to Taste
- Lightly chop greens into manageable sized pieces.
- Add other chopped ingredients
- Mix dressing ingredients together. I like to add to a pint jar and shake vigorously!
- Dress and toss salad approximately 30 minutes before serving. The vinegar will soften the more robust leaves in a very tasty way.
- Serve and enjoy all those wild and wonderful greens!