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:
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!