Basic LEAFY GREEN SALAD
Begin with anything leafy. The darker green the more nutritious and alkalinizing.
Choose from your basic greens; Chard, Lettuce, Spinach, Napa Cabbage, Purple & Green Cabbage, etc.,. NOTE that wild edibles are far more nutritious than store bought greens.
Kale is one of my favorites and like most greens, taste most succulent when the weather is cool. Dandelion Greens, in particular, should be eaten in the earlier springtime, while young and tender for a less bitter, more pleasing flavor.
I like to oil my salad bowl and slightly salt before I add the greens to it
I chop using only my clean hands, (never a knife for greens)
Toss with: sliced Avocados, Tomatoes, Cucumbers, peppers, chopped Garden Radish, Green Onion, thinly sliced Mushrooms, Olives, very thinly diced Celery, etc.,.
If adding cabbage or carrots to a ‘leafy’ salad I find it best to grate them first (Depending on who I create the salad for, sometimes I salt the cabbage leaves (separate from the other veggies) and allow them to sweat for ten or so minutes – this process allows these sometimes hard to chew edibles become much softer to chew)
Bean Sprouts of any kind – sprouted minimum one half inch.
Toss with Avocado dressing or Lemon juice and cold pressed Olive Oil – Garnish w/ Olives, Parsley and Lemon wedges.