Ashram Garden Salad

Great garden salads start with seasonal, fresh produce.

When composing a salad, like any dish, contrasts in shapes, textures, colours and tastes add interest and delight in the experience of eating. The addition of fresh herbs (particularly mint, dill, cilantro, basil or parsley) to salads – and they can often be used quite liberally.

This salad is a total celebration of spring!

Mixed greens of your choice. Currently Ashram greens include:

  • Cress
  • Mizuna
  • Tokyo bekana
  • Arugula
  • Lettuce (drunken women, freckles romaine, red sails, Ashram grown varieties)
  • Baby kale
  • Spinach
  • Komatsuna

We also include wild volunteers from around the garden:

  • Lambs quarters (Also known as pigweed, goosefoot, and wild spinach, this weed is a member of the same family as garden beets and spinach)
  • Chickweed (Chickweed is a ground cover and its leaves and stems can be added to anything you might add greens to)
  • Purslane (Originating in India or Persia, this succulent plant has been eaten for more than two thousand years and is also known as wild portulaca, little hogweed, and pusley)
  • Dandelion
  • Dill
  • Parsley

Learn more about plants that are otherwise known as ‘weeds’.

Edible flowers from the garden are:

  • Johnny Jump Ups
  • Borage
  • Flowering kale

We also add Sora and French radishes.

 

And you may want to add:

Dulse flakes or nori strips

Hemp, Sesame, sunflower or pumpkin seeds, soaked, in small quantities.

 

 

 

jillbiophotoJILL BOADWAY is a Holistic Chef and Culinary Coach, who supports health-conscious professionals lacking the time, energy, skills or inspiration to cook, to prepare nourishing food in a fast, easy and enjoyable way.

Over a decade of Jill’s 16 years as a professional chef has been focused on creating whole-foods cuisine, (for yoga ashrams to Ayurveda spas and for private clients) and teaching holistic cooking classes. Together with her training in the realms of yoga and personal transformation, Jill inspires her clients to break through their blocks in the kitchen, discover their playful inner chef, and fulfill on their healthy eating goals.

For more information, please visit:
www.conscioustable.com

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ashram-green-salad

 

Two Delicious Dressings from Jill Boadway

 

Citrus Ginger Dressing with Mint

Ginger and mint bring this dressing to life.

Makes 2/3 cup

 

1 Tbsp grated or minced fresh ginger

1/4 cup lime juice

1/4 cup orange juice

2 Tbsp apple cider vinegar

1/2 tsp salt, or to taste

pinch red pepper flakes or cayenne

freshly ground black pepper, to taste

small pinch stevia powder (optional)

1/3 cup unrefined sunflower or olive oil

2 Tbsp fresh mint, minced

Process all ingredients in a blender, except mint, until smooth. Add mint and pulse to combine.

 

Lemon Flax Dressing with Dill

A simple yet elegant dressing which also makes a great finish for steamed vegetables.

Makes 1/4 cup

 

2 Tbsp lemon juice

2 Tbsp Flaxseed or Hempseed oil

2 tsp dried dill, or 1 Tbsp fresh dill, chopped

1/4 tsp ground mustard (optional)

small pinch stevia powder (optional)

salt and freshly ground black pepper to taste

Whisk all ingredients together. Taste.

 

 

 

 

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