This chickweed salad recipe is made with raw, foraged chickweed, garden-grown carrot & radish chopsticks, and homemade kombucha vinegar. Sublime, earthy, and totally delicious!
chickweed recipe, foraged, wild foraged
AuthorAaron von Frank
1/4cuppurple daikon radish cut into small chopsticks
1/4cupcarrots cut into small chopsticks
1.5Tablespoonsorganic extra virgin olive oil
1Tablespoonkombucha vinegaror use other salad vinegar
1tablespoonof fresh lemon juice or blood orange juice
1teaspoonfresh or dried citrus zestMeyer lemon or blood orange
Hawaiian red sea salt or pink sea salt to taste
Chop veggies. Chickweed is a very delicate green so you want to balance that with the crunch of carrots and radishes without overwhelming the salad, hence why you want to cut the roots into fine chopsticks.
Combine liquid ingredients in bowl and whisk together. Pour on veggies and toss. Sprinkle on sea salt and toss - taste to make sure it's the perfect amount of salt for your tastes.