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Hakurei Turnip Salad

with Toasted Almonds

 

Hakurei salad turnips, spinach and salad greens sprinkled with toasted almonds ~ patch to plate, farm-fresh flavours.

 

  • Serves4
  • Cooks in 0
  • Prep time 5 mins

Ingredients

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  • 4 cups mixed greens
  • 2 cups spinach | arugula
  • 1 bunch hakurei turnips - cut in ¼
  • ½ cup toasted sliced almonds

Method

 

Hakurei Turnip Salad

 

WASH all your salad greens – a salad spinner is a great bit of a kitchen kit!

 

CUT your hakurei turnips into even-sized ¼ style pieces.

 

DRY toast your almond in a skillet – watch carefully; they will burn quickly.

 

PLATE salad greens, any herbs. Add turnips + any other vegetables.

 

GARNISH with toasted almonds.

 

SERVE without any dressing – taste the season.

 

STORE in the fridge in a glass container with a lid. Keep almonds separate; add when serving.

 

 

Serving Ideas & Dressings
with a splash of lemon juice or apple cider vinegar
Oil-free Mustard Garlic Vinaigrette
Oil-free Orange Vinaigrette 
Chive & Thyme Herbal Dressing
Asian Style Dressing
Smokey Tahini Sauce
Orange Cider Vinaigrette 
Lemony Dijon, Mustard Salad Dressing
Dill Tahini Sauce
Simple Lemon Vinaigrette 

Tips + Suggestions

*SALAD GREENS = spinach, arugula, mizuna, turnip greens, crispy baby lettuces, oak leaf, baby kale, pea shoots, micro-greens.

 

SWAP HAKUREI TURNIPS for radishes, kohlrabi, baby zucchini, baby carrots, 

 

ADD HERBS – fresh chives, chervil, parsley, dill, basil, sorrel, mint, fennel, dandelion greens.

 

ADD EDIBLE SPRING FLOWERS – violets, dandelion, clover, wood sorrel, redbud, ground ivy, forsythia, chives, thyme, savoy, chickweed, sorrel, 

 

ADD VEGETABLES radishes, red cabbage, radicchio, kohlrabi, celery, fennel, carrots, peppers, cucumbers, tomatoes, avocados.

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