15-Plant Salad

Packed with 15 plants, this salad is satisfying, nourishing, and fully customizable. With fresh, pickled, and roasted ingredients, it delivers a perfect blend of textures and flavors. Ideal for lunch, dinner, or impressing guests, this recipe has you covered.

Ingredients

Base:

• 1 Cup Cooked Quinoa, cooled
• 2 Cups Field Greens
• 1 Cup Kale, finely chopped and massaged

Fresh Veggies:

• 1 Cup Cherry Tomatoes, halved
• 1 Cup Cucumber, diced
• 1/2 Cup Chopped Carrots
• 1/2 Cup Radishes, thinly sliced
• 1/4 Cup Sprouts (alfalfa, radish, or your favorite type)

Crunch & Flavor:

• Top Seedz Sea Salt Roasted Seeds

Toppings:

• 1/4 Cup Pickled Onions
• 2 Tbsp Hummus (as a topping or mixed into the dressing)
• 2 Tbsp Tahini
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

Prepare the Base:

In a large mixing bowl, combine the field greens, massaged kale, and cooked quinoa.

Add the Veggies:

Toss in the cherry tomatoes, cucumber, shredded carrots, radishes, and sprouts. Mix gently to distribute evenly.

Layer the Flavors:

Sprinkle the pickled onions over the top. Add the sea salt roasted sunflower and pumpkin seeds for a satisfying crunch.

Make the Dressing:

In a small bowl, whisk together the tahini, lemon juice, a splash of water (to thin), and a pinch of salt and pepper. If you’re feeling adventurous, mix in the hummus for added creaminess.

Assemble and Serve:

Drizzle the dressing over the salad and give it a gentle toss. Serve immediately, or store in the fridge for up to 24 hours.

Tips for the Perfect Salad

• Massaging Kale: Use a small amount of olive oil or lemon juice to massage the kale for a softer texture and enhanced flavor.
• Pickled Onions: Quick-pickle your onions by soaking thin slices in vinegar, a bit of sugar, and salt for at least 15 minutes.
• Add Protein: For extra protein, include chickpeas, grilled tofu, or even more seeds.

Enjoy!