The base of the salad was three different types of greens. We mixed in a large amount of sunflower sprouts and several herbs such as dill, chives, cilantro and tarragon. Next to be added was grated zucchini, sliced avocado (yes, local) and sliced radishes. We then made a dressing from the juice of a meyer lemon and Texas olive oil. The absolutely only ingredient that wasn't local was the celtic sea salt we sprinkled on at the end.
We actually had several other salad items we could have added, such as cabbage, broccoli and dark greens from our garden. But we wanted this salad to have a light texture with the baby lettuces and herbs. It had such a light delicate taste.
2 comments:
Sorry I missed your post last night, Donna. I've added it to the Dark Days recap.
Where do you get your olive oil? I'm originally from Houston, and would love to pick us some local Texas olive oil next time I visit my parents.
Looks awesome! Can you post that to the Greenling flickr group? We make a 'kitchen sink salad' periodically with just about anything we think resembles a food item. Once we used cottage cheese instead of salad dressing and it was awesome.
Mason Arnold
www.Greenling.com
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