I’ll just have a salad. Those might be the saddest five words in the English language. How did one of the healthiest, most-flexible and most-diverse meals become an also-ran? Why is the salad the consolation choice on almost every menu in every restaurant? Bravo to those establishments who engage their creativity and culinary talents on their salad selections. What were once extravagant (the Caesar), decadent (the blue-cheese wedge), and avant-garde (the chop-house) have all been reduced to stale bag-o-salads plated up at your neighborhood TGI Fridays with all the nutritious punch of a shoe.
We need to get back to the texture and flavor that can make a salad not a secondary choice, but the entire reason for sitting down at the table. This baby is full of fresh veggies and loaded with great texture, taste and nutrients. Supplied by pepitas, hemp seed, and finished off with a subtle crunch of lemon sea salt, you will grace your body with complete proteins (boasting a complete amino acid profile and completely usable to your body as protein), omega 3 fatty acids, as well as great amounts of magnesium, iron, phosphorus, zinc and manganese! The omnivores or Paleo fans may want to add some grilled chicken or fish to this masterpiece, but in terms of satisfying your body’s requirement for protein and other nutrients it is not required.
Let’s get to where instead we utter these words: I’m having that salad.
1) Slice your head of lettuce in thirds lengthwise, then slice into 1 inch rows widthwise. Wash lettuce in a strainer with veggie washing product of choice. (I use white vinegar.) After washing, be sure to spin in salad spinner to remove excess fluid as your dressing will “stick” better and not taste watered down.
2) Wash radishes and tomatoes, and dry. Slice both in thin slices, then cut tomato slices into halves.
3) Place dried lettuce into salad bowl.
4) Place half of radishes and tomatoes on top of lettuce.
5) Sprinkle with half of Pepitas and Hemp seed. Then sprinkle with garlic salt, sea salt, and black pepper. Drizzle with olive oil and vinegar. Mix salad with tongs by gently scooping, lifting, and tossing. It is important to handle the veggies delicately as they will bruise and become limp when handled with a heavy hand.
6) Place the remaining Pepitas and Hemp seed on top of the salad mixture and sprinkle with garlic salt, sea salt, and black pepper to taste. Drizzle again with olive oil and vinegar. If you really want a punch you can add a sprinkle of Falksalt Crystal Flakes “Citron”! Feel free to side-garnish with any remaining tomato slices, radish slices, and/or green olives of your choosing.
Now you can plate your salad!
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