Early Season Crunch Salad (Carrot + Scallion)
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Ingredients
4–6 cups greens (choose 1–2): salad mix, arugula,
spinach, lettuce, chopped kale, chopped chard, or
mustard greens
2 carrots, shredded or peeled into ribbons
3–4 green onions (scallions), thinly sliced
1 cup snap peas, thinly sliced on a diagonal
4–6 radishes, thinly sliced
1 small turnip, peeled and shaved very thin
1/4 cup chopped cilantro
Dressing
Dress with extra virgin olive oil + fresh lime (or
lemon) + sea salt + black pepper.
Instructions
If you're using eggs, cook them first so they can cool. For soft-boiled eggs, boil them for 7–8 minutes; for hard-boiled eggs, 10–12 minutes. Drain them, rinse them with cold water, peel them, and set them aside.
Wash and dry your leafy greens. If you're using kale, Swiss chard, or mustard greens, remove the toughest stems and chop the leaves into small (bite-sized) pieces. Place the leafy greens in a large bowl.
Prepare the vegetables: grate the carrots or cut them into thin strips with a peeler. Thinly slice the scallions (green onions). Cut the snap peas diagonally. Thinly slice the radishes. If using turnip, peel and slice it very thinly (a vegetable peeler works well). Add everything to the bowl.
Add the cilantro. If you're using optional ingredients (sunflower seeds, tomatoes, avocado, rhubarb, etc.), add them now (if you like, save the pickled jalapeños for last).
Dress the salad: Drizzle olive oil over the salad (start with about 2 tablespoons). Squeeze lime or lemon juice over it (start with half).
Season and mix: add a pinch of sea salt and a little black pepper. Mix gently until everything is lightly coated.
Taste and adjust: try a bite and add more citrus for more freshness, more olive oil for more smoothness, or an extra pinch of salt if needed.
Add protein (choose one):
Eggs: Slice or chop them and place them on top just before serving
Chicken: Add the shredded chicken and mix gently to combine.
If you want it spicier: add pickled jalapeños and/or a pinch of chili flakes, and serve immediately.
SERVINGS: 4
PREP TIME: 20 MIN
COOK TIME: 0 MIN
TOTAL TIME: 20 MIN
