Sep 1, 2020
Having more time in the kitchen means being adventurous, and creating meals that are tasty, healthful and balance ingredients in a way that feels new and playful.
Karen Sheer created this Super Crunch Salad and suggests topping it with two scoops of her Carrot Sorbet. Refreshing, satisfying and good for you!
Use Karen’s base ingredients to be sure to create a healthful salad, then add what is local, fresh, or simply what you have on hand. I added Florida avocado, roasted Indian-spiced chickpeas, and bell peppers from our garden, plus sesame seeds. Had my guests not eaten all our Carrot Sorbet I would have cubed the leftover pops and piled them right over the avocado! Next time.
Here is Karen Sheer’s original recipe.
Serving Size: 4
4 medium breakfast radishes (preferably multi-colored), julienned
3/4 cups peeled and julienned carrots (preferably heirloom multi-colored)
1/2 cup julienned cucumbers
1/4 cup peeled and julienned Jerusalem artichokes or jicama
1 cup curly red kale, stems and center ribs removed
1 cup green leaf lettuce
1/2 cup microgreens or your favorite sprouts
1/4 cup fresh shelled peas
1/4 cup pomegranate seeds
1/4 cup sunflower seeds
2 tablespoons hemp seeds
Add radishes, carrots, cucumbers, and Jerusalem artichokes to a large bowl. Slice the kale and lettuce into thin ribbons (chiffonade) and add them to the bowl.
Add the microgreens, peas, and pomegranate, sunflower, and hemp seeds to the bowl and toss well. Refrigerate the salad for 1 hour—it will be super crunchy!
Dress the salad with your favorite vinaigrette and let the flavors mingle a few minutes before serving.
 | If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it! |
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