Chickweed salad
This chickweed salad recipe is made with raw, foraged chickweed, garden-grown carrot & radish chopsticks, and homemade kombucha vinegar. Sublime, earthy, and totally delicious!
Servings 4
Ingredients
- 3 cups chopped chickweed
- 1/4 cup purple daikon radish cut into small chopsticks
- 1/4 cup carrots cut into small chopsticks
- 1.5 Tablespoons organic extra virgin olive oil
- 1 Tablespoon kombucha vinegar or use other salad vinegar
- 1 tablespoon of fresh lemon juice or blood orange juice
- 1 teaspoon fresh or dried citrus zest Meyer lemon or blood orange
- Hawaiian red sea salt or pink sea salt to taste
Instructions
- 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.
- Sprinkle on zest once salad is plated.