Produce is coming into its peak season – indulge in nature’s finest offerings with this super hydrating, super crunch salad! Pair with super-refreshing Carrot Sorbet!
- 4 medium breakfast radishes, use multi-colored
- ¾ cups carrots, use heirloom multi-colored, peeled
- ½ cup cucumbers
- ¼ cup jerusalem artichokes, or jicama, peeled
- 1 cup curley red kale, stemmed, torn into bite-sized pieces
- 1 cup green leaf lettuce
- ½ cup microgreens, or your favorite sprouts
- ¼ cup fresh shelled peas
- ¼ cup pomegranate seeds
- ¼ cup sunflower seeds
- 2 tablespoons hemp seeds
Use organic vegetables. Wash and dry all. Julienne the first four vegetables using a mandolin slicer.
Add them to a large bowl. Slice the kale and lettuce thinly (chiffonade) and add to the bowl.
Add the remaining five ingredients (microgreens through hemp seeds.)
Toss all well. Refrigerate to crisp up, one hour – will be super-crunchy!
Make a simple lemon- vinaigrette:
Add two strips of lemon rind to 1/4 cup of fruity extra virgin olive oil in a small sauté pan.
Heat until just bubbly, remove from the heat.
When cool, discard the lemon rind (it imparts lots of zesty flavor!)
Whisk 2 tablespoons of lemon juice with a pinch of himalayan sea salt and some freshly ground black pepper in a small bowl.
Stream in the lemon olive oil, whisking.
To serve: Dress and toss the salad before serving. Let the flavors mingle a few minutes and serve.
Pair with Carrot Sorbet – add two scoops to a serving bowl, serve super crunch salad alongside.
Perfect for a lunch on the go (just the salad), or the centerpiece first course of a healthful dinner.
This recipe may not be reproduced without the consent of it’s author, Karen Sheer.