Name: Chef’s Garden Salad
Yield: Makes 6 to 8 servings as a side, or 4 lunch portion salads
Cuisine: American
Ingredients: ½ cup fennel fronds and flowers; 5 red radishes, sliced; 1 cup shredded carrots; ¼ cup Cashew Cream Cheese, whipped, and more (optional) for topping; ½ jalape’o or 1 small jalape’o, diced; 10 cherry tomatoes, quartered; 1 tablespoon sprouted sunflower seeds; 1 avocado, cut into wedges; ¼ cup crispy fried shallots, optional to garnish; 1 bunch lacinato kale; Himalayan salt, to taste; 2 cups spinach; 1 cup lamb’s quarter; 2 English cucumbers, sliced; ¼ cup chopped pecans, toasted; ½ cup fresh dill fronds; 1 tablespoon balsamic vinegar; 1 cup julienned watermelon

Preparation info

Makes
6 to 8
servings as a side portion salads

Difficulty
Easy

Appears in

Plant-Based Gourmet

By Suzannah Gerber

Published 2021

About

The vegetables in this salad are the ones I grow in my garden, and I like to encourage people to grow at least some of their own food. Learning about native plants, pollinator-friendly perennials, and our inefficient food system was very inspiring to me, and I made my small New England backyard an edible butterfly sanctuary. Whether you garden or not, this salad is a summer bounty of herbs and veggies that all come into season at the same glorious time, and give fresh textures and bright fl