Hakurei salad turnips, spinach and salad greens sprinkled with toasted almonds ~ patch to plate, farm-fresh flavours.
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
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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
*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.
Member Recipe
Member Recipe
Member Recipe