Superfood Salad with Nuts & Seeds

Superfood salad bowls have a balanced mix of in-season greens, sprouts, vegetables, healthy fats, + proteins from nuts and seeds. Walnuts or almonds, and pumpkin seeds make a fabulous combo.

You can swap ingredients according to what is growing in your garden, local farms and what you have on hand.

  • Serves 2
  • Cooks in 0
  • Prep time 5 mins

Ingredients

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  • 2 cups mixed greens
  • 2 cups arugula | rocket
  • 2 cups sprouts | microgreens
  • 1 cup cabbage | radicchio - thin slice
  • 1 cup fresh herbs* - fine chop
  • 1 cup cherry tomatoes - cut in 1/2
  • ⅔ cup walnut | almond pieces
  • ½ cup pumpkin seeds

Additions

  • Radishes
  • Cucumber
  • Grated beets | carrots
  • Avocado
  • Peppers
  • Celery | Scallions
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Method

Super Salad with Nuts & Seeds

 

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

 

IN A BOWL, mix sprouts + salad leaves; tear leaves into evenly sized pieces + cabbage + herbs. Mix well.

 

SLICE cherry tomatoes + any other salad vegetables you are using.

 

SERVE salad greens, top with vegetables and sprinkle with nuts + seeds. Drizzle with any dressings.

 

STORE salad greens in the fridge in a glass container with a lid. Keep chopped vegetables separated and assemble when serving.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

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

 

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, 

 

VEGETABLES any leafy salad greens, radishes, red cabbage, radicchio, hakurei salad turnips, kohlrabi, celery, fennel, endive, frisee, carrots, peppers, cucumbers, tomatoes, avocados, herbs,

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