This recipe comes from Marni Wasserman of Marni Wasserman’s Food Studio and Lifestyle Shop!
A few words from Marni: When I tell people that I am vegetarian, their response is often “Oh, you must eat a lot of salads.” The answer is yes, while it’s not all I eat, I do eat a lot of salads.
But I’m okay with this, because I love salads! This is because I make them fun, flavourful, and interesting – not just a bowl of pale lettuce with a wedge of tomato. I make each salad enticing and unique enough that no two are ever the same.
There are many different salad combinations you can put together to do just the same. Try your best to eat at least one salad a day because they are raw, fresh, cleansing and can be filling enough to enjoy as a meal by itself or complement another meal.
Fresh greens are often the first to market after our long winter and this salad is great for making use of the early farmer’s market greens as well as root vegetables that have been stored through the winter.
Veggie Delight Salad
What you need:
2-3 handfuls fresh arugula, baby greens or spinach
4 radishes, thinly sliced
1/2 cucumber, thinly sliced
2 carrots, shredded
1/4 of a beet, shredded
2 tablespoons hemp seeds
Dressing:
1/2 cup olive oil, Camelina from Three Farmers or Manitoba Harvest Hemp Oil
1/4 cup apple cider vinegar
2-3 tablespoons coconut nectar or raw honey
1 heaping tablespoon dijon mustard
fresh market herbs
salt and pepper to taste
What to do:
- Combine Veggies
- Combine salad dressing ingredients
- Mix together and serve!
Get to know more about Marni and her work:
Twitter: @mwfoodstudio
Facebook: https://www.facebook.com/marnisfoodstudio/
Instagram: @mwfoodstudio
GET PLANT POWERED and order Marni’s new book:
Plant-Based Diet For Dummies
This post is part of the HH “Recipes We Love From People We Love” series, featuring recipes to make with local, seasonal produce.