Mixed Salad Medley with Herbs & Crunchy Veg

 

Great textures, vibrant colours, a medley of assorted leafy greens, fragrant fresh herbs, thinly sliced sweet peppers, and crisp radishes.

There’s nothing fancy in this salad. What makes it great is the ingredients come from my local farmer’s market. That’s where you’ll find the best-tasting, nutrient-dense ingredients to take your humble salad to a new flavourful level. Switch up the ingredients according to what you like and what’s in your garden and local market.

 

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

Ingredients

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  • 8 cups mixed greens*
  • 1 cup herb leaves*
  • 1 watermelon radish - half moon sliced
  • 1 purple daikon radish - julienne | matchstick
  • 4 small sweet peppers - sliced
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Method

 

 

Mixed Salad Medley with Herbs & Crunchy Veg

 

Wash all your vegetables. Spin your salad greens dry.

 

Peel or not… you can peel the radishes if you like; for me, it depends on where they came from and who grew my food.

 

Thinly Slice + julienne | matchstick vegetables – see knife skills boards. 

 

Toss all salad ingredients together well. 

 

Serve with any home-crafted salad dressing you like just before serving, or serve it on the side if you are not going to eat the whole salad, as the dressing will make the salad go soggy.

 

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

 

Chef Hat Icon Serving Ideas

Serving Ideas
sprinkle with BK Super Seed Mix or any seeds and nuts you like to add + healthy fats + plant protein.
with Cranberry & Orange Salsa
drizzle with oil + vinegar and sprinkle with salt
toss with Chive & Thyme Herbal Dressing
drizzle with Miso Jalapeno Satay Sauce
serve on a bed of salad greens with Hummus
served dolloped with Kale & Green Bean Pesto
make a Spicy Roasted Veggie Bowls
sprinkle with Cider & Spice Roasted Nuts.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

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

 

MEDLEY LEAFY GREENS use lettuce, arugula, spinach, baby kale, mizuna, romaine, endive, chicory, radicchio, red cabbage, bok choy, frisee, dandelion, sorrel, beet, radish, salad turnip greens, microsprouts, and pea shoots.

 

FRESH HERBS use chives, scallions, parsley, cilantro, basil, dill, mint, chervil, celery leaves, micro sprouts, garlic chives, and garlic scapes.

 

ADD | SWAP for vegetables like hakurei salad turnips, celeriac, yellow beetroot, kohlrabi, cucumber, tomatoes, carrots, snap peas, snow peas, fennel, apple, shallot, and onion.

 

ADD FERMENTED FOODS Add gut-healthy, probiotic-rich fermented vegetables like sauerkraut or lacto-fermented vegetables, pickles, and preserved lemon.

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