Week 1: First Harvest Salad
No better way to kickstart the growing season than with a super fresh and super tasty spring salad!
Serves 4:
1/2 bunch curly red kale
1/2 bunch arugula
4-5 red radishes
2-3 carrots (depending on size)
1/3 pint snap peas
3 tbsp olive oil
1/2 freshly squeezed lemon
Salt & pepper to taste
Instructions:
Begin by tearing the kale into pieces and massaging it with olive oil for a few minutes.
Place in bowl and add with the arugula.
Slice the radishes and carrots thinly, and chop the peas to bite-size pieces. Add to bowl.
Drizzle remaining oil, lemon juice, S&P.
**Please note that all ingredients will be sold in their full units, rather than in the amount specified in the recipe.
