Springtime Garden Salad

This salad is a creation of my harvest from earlier today. Lots of broccoli leaves, arugula and bok choy.

To those greens, I add lots of veggies, some pumpkin and hemp seeds and top with a zesty dressing. Salad rocks because you can literally add whatever you want, dress it up or down, and it’s always delish!

Here‘s how I put this one together….


  • One bunch of hearty greens: kale, arugula, spinach, etc

  • 1 cucumber, sliced

  • 1 pint of cherry tomatoes, sliced

  • 1/4 cup pickled red onions; see recipe below

  • 1 small apple, sliced

  • 2 tbsp hemp seeds

  • 2 tbsp pumpkin seeds

  • Salt and pepper

Place all salad ingredients into a bowl and mix well with vinaigrette listed below. Enjoy!


  • 1 clove garlic, minced

  • 1 tsp ground ginger

  • the juice and zest of one orange, lemon or lime

  • 3 tbsp rice wine vinegar

  • 1 tbsp Tamari

  • 1/2 tsp sesame oil

  • 1 tbsp olive oil

  • 1 tbsp maple syrup

  • salt and pepper

Place all ingredients in a bowl and whisk until combined.

Pickled Onions

  • 1 small red onion

  • 1/2 cup Apple Cider Vinegar

  • 1/2 cup water

  • 1 tsp salt

Place all ingredients into a glass jar and allow to marinate for about an hour or so, until the flavors come together. These piclord onions are tasty and zesty and will brighten up any meal!

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