Fresh Summer Salad with Fennel & Grape Tomatoes

4 comments

in Raw Food Recipe

It’s about time to start foraging in my friend Michael West’s lovely vineyard garden. Ha!

This salad is almost entirely made of greens and sprouts freshly grown right down the street here in Vineyard Haven. I still taste the flavors from a summer passed. The fennel and grape tomatoes make this salad, but perhaps the pleasure of “foraging” in a place of serenity that added most.

If you don’t have a garden, perhaps it is time to make friends with a gardener! ;-)

ENJOY!!

SALAD INGREDIENTS

5 large collard green leaves, rolled up and then cut chiffonade
1 cup sprouts
2 Tbsp fresh fennel
1/2 medium cucumber, sliced thin
Handful grape tomatoes
1/2 avocado, diced

DRESSING INGREDIENTS

1 lime, juiced
2 Tbsp olive oil
Freshly cracked black pepper
Freshly ground Himalayan salt

INSTRUCTIONS

  1. Stack the collard greens on top of each other, then roll them up and cut them thinly.
  2. (Optional) Massage the collards in a touch of olive oil and salt to soften them.
  3. Add your other ingredients atop the greens, making sure to add the tomatoes and fennel last.

Sharing is caring! ;-)

Share on FacebookPin it on PinterestShare on Twitter+1Share on LinkedIn

Love raw recipes but you're unsure how to transition to raw?! How about a loving push + shopping lists + clear info + an easy button?! Join us for the (easy!) Raw Food Jump-Start!

Add your name and email below to snag FREE + instant + weekly recipe love in your email inbox (+ free kitchen starter guide!)

You might also like:

Previous post:

Next post: