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Week 1

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.

 

 

 

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