Crunchy Super Green Salad

A fresh and light salad with lots of satisfying crunchy textures. Sprouts are tiny plants at the beginning of their growth, so they have super concentrated nutrients; add to that mineral-rich greens, carrots, radishes and scallions, and you have a superfood salad.

Classic everyday food as medicine that helps protect against chronic disease by promoting a healthy gut microbiome, digestive and immune system support and helps to balance blood sugar. Shop your local farms and farmers’ markets for thoughtfully grown in-season vegetables.

  • Serves 4
  • Cooks in 0
  • Prep time 10 min


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  • 6 - 8 cups salad greens
  • 2 cups sprouts
  • 2 radishes - julienne | matchstick
  • 1 carrot - julienne | matchstick
  • 1 celery stalk - thinly sliced
  • 1 scallion | chives - thinly slice
  • ½ cup parsley leaves
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Crunchy Super Green Salad


WASH all your vegetables. You can peel watermelon, daikon radish, + carrot if you like.


THINLY SLICE Julienne | matchstick radishes + carrot – see photo gallery boards.


CHOP or tear leafy greens + parsley leaves, so they are a similar size. Finely slice & celery + scallions


PLATE Divide salad greens, parsley leaves, and sprouts between plates. Layer over carrot, radish, celery, and scallion slices. Alternatively, toss all salad ingredients together well.


SERVE with salad dressing like  Lemony Dijon Mustard Salad Dressing or Orange Cider Vinaigrette


STORE salad un-dressing in the fridge in a glass container with a lid. 

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

JULIENNE = matchstick cut – see photo gallery for knife skills.


RADISHES use purple daikon, watermelon, red, breakfast, white or kohlrabi or hakurei salad turnips.


ADD | SWAP for vegetables like hakurei salad turnips, celeriac, yellow beetroot, kohlrabi, cucumber, peppers, fennel, apple, bok choy, cabbage. 


ADD HERBS like chives, scallions, parsley, cilantro, dill, mint, chervil, nasturtiums, edible flowers. Rosemary, thyme


ADD LEAFY GREENS like lettuces, romaine, endive, chicory, radicchio, arugula, red cabbage, bok choy, frisee, baby spinach, baby kale, beet greens, radish or turnip tops, mustard greens.


THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider. 

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