Fresh herbs can be a great way to boost the flavor and nutrition of any salad.
Here we use parsley for its antioxidants, cancer fighting substances, antibacterial properties and nutrients for eye and bone health. Fresh basil helps boost immunity, reduce inflammation, support blood vessel health and decrease stress. Food is medicine!
This recipe uses baby turnips, which are crisp and sweet, adding texture and delicious flavor which might surprise you. You may also substitute radishes.
To make this dish a complete meal, add healthful fats and quality proteins such as avocado, almond slices, pine nuts, pumpkin seeds, grilled or roast chicken, steak, wild salmon, or hard-boiled or poached egg.
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Ingredients
Salad
- 5 oz Salad Greens of choice
- 1 oz arugula
- 8 Baby Turnips trimmed and quartered
- 4 Green Onions chopped
- 1 medium Carrot grated
- 1 cup fresh Parsley rough chopped
- 1/2 cup fresh Basil rough chopped
Dressing
- 2 Oranges juice from
- 1 Lemon zest and juice from
- 1/2 cup Olive Oil extra virgin
- 2 Tbsp Apple Cider Vinegar
- 2 tsp fresh Oregano finely chopped
- 1 clove garlic minced
- 3/4 tsp sea salt
- Dash Black Pepper
Ingredients
Salad
Dressing
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Instructions
- Toss salad ingredients in a large serving bowl.
- Whisk all dressing ingredients in a medium bowl until well combined. You may use a blender, or immersion blender, to emulsify the dressing. If using this technique, add the oregano after other ingredients have been combined and just pulse until gently mixed.
- Divide salad amongst 4 plates. Shake dressing and drizzle each salad with about 2 thumbs worth of dressing.
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