Spring Salad with Bitter Greens, Fresh Herbs & Edible Flowers

Serves 4 · 20 minutes · Gluten and dairy free

Salad

• 2 large handfuls rocket, endive and baby spinach

• ½ cup radicchio, shredded

• ½ cup watercress

• ½ cup broccoli florets, lightly steamed

• 4–6 asparagus spears, lightly steamed

• ½ cup red cabbage, finely shredded

• 1 small beetroot, grated

• 1 carrot, grated

• 3–4 radishes, thinly sliced

• 1 cup cooked chickpeas or lentils

• ¼ cup fresh coriander and parsley, roughly chopped

• 2 tbsp pumpkin seeds

• Optional: edible nasturtiums, violas or calendula petals

Dressing

• 2 tbsp extra virgin olive oil

• Juice of 1 lemon

• 1 tsp Dijon mustard

• 1 garlic clove, crushed

• ½ tsp freshly grated ginger

• Sea salt and black pepper

Method

1. Wash and prepare the vegetables and herbs.

2. Lightly steam the broccoli and asparagus until just tender. Allow to cool.

3. Arrange the leafy greens, radicchio and watercress on a large platter.

4. Add the vegetables, chickpeas or lentils and fresh herbs.

5. Whisk together the dressing ingredients and drizzle over the salad.

6. Finish with pumpkin seeds and edible flowers, if using.

Tips

• Protein: Add boiled eggs, grilled chicken or fish for a more substantial meal.

• Bitter greens: Rocket, endive, radicchio and watercress provide a variety of phytonutrients.

• Cruciferous vegetables: Broccoli, cabbage and watercress contain glucosinolates involved in cellular defence pathways.

• Edible flowers: Nasturtiums add a peppery flavour, while violas and calendula provide colour. Use only correctly identified, pesticide-free culinary flowers.

• Digestion: Introduce additional fibre gradually and add a small serving of fermented vegetables if tolerated.