Feel free to add or substitute your favorite in-season vegetables to this springtime salad.
- Makes 4-6 servingsServings
- 1/4 cup dried goji berries
- 1 cup hot water
- 1 pound mixed greens
- 1/4 pound sunflower sprouts (or other variety of sprouts)
- 6 English Breakfast radishes (or other mild radishes), thinly sliced
- A few pinches of minced fresh garden herbs (such as thyme, tarragon, basil)
- Edible flowers (such as carnations, pansies, marigolds), optional
- 1/2 cup apple juice
- 2 tablespoons miso paste
- 2 tablespoons peeled and minced fresh ginger
- 2 large Medjool dates, pits removed
- 1 tablespoon plus 1 teaspoon apple cider vinegar
1. Place the goji berries into a small bowl and pour the hot water over them. Steep for 30 minutes or longer until the berries are plump. Strain the berries for the salad. (Reserve the soak water for yourself to enjoy later—it makes a lovely cup of tea.)
2. In a large salad bowl, toss together the greens, sunflower sprouts, radishes, soaked goji berries, and herbs. When ready to serve, gently toss with as much ginger dressing (recipe below) as desired, using your fingertips to mix together to avoid bruising the greens. Sprinkle with flower petals for decoration, if desired, and serve immediately.
1. Blend all ingredients together until smooth. Makes 2/3 cup. Will keep for about a week when refrigerated.
Reprinted from Superfood Kitchen by Julie Morris, with the permission of Sterling Publishing.