Spring Vegetable Salad is a crispy seasonal salad made with fresh snap peas, radishes, carrots and baby spring greens + herbs. The more local, seasonal and naturally grown the produce you buy and eat is, the better it is for your health and the planet.
Low-Carb recipes have a low carbohydrate count. No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
Recipes have ingredients that support our immune system and help our bodies to fight bacterial and viral infections. Foods high in antioxidants, vitamins and minerals support our immune functions. Food and herbs with anti-inflammatory, anti-fungal, anti-bacterial and anti-viral properties help our bodies fight infection and support our immune response.
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Spring Vegetable Salad
WASH & SPIN crispy leaves and greens
CHOP and thinly slice all of the vegetable ingredients.
MIX all the salad greens and vegetables in a bowl.
SERVE as is or with Orange Cider Vinaigrette or Olive Oil + Vinegar on the side or Simple Lemon Vinaigrette
DRESS the leaves for the whole salad by tossing lightly with 2-3 tbsp of salad dressing – only do this if you are planning to eat all the salad as it does not stay crispy dressed.
CHIVES – the flowers are edible, the stem that holds the flower is not so edible as its woody.
CRISPY GREENS – use baby green lettuce leaves or a mix of baby spinach, mizuna, frisee’ leaves, mustard greens, baby chard, radish and turnip tops, french sorrel.
EDIBLE weeds and medicinal and culinary herbs can be added with any salad greens,