ediblecentraloregon.com | 7 Illustration by Nataliia SERVINGS: 4 PREP TIME: 15 minutes TOTAL TIME: 15 minutes INGREDIENTS 4–5 cups microgreens (or a mix of microgreens and baby greens) 4 radishes, thinly sliced ¼ cup chopped cilantro ¼ cup toasted pumpkin seeds (pepitas) or sunflower seeds 1 cup diced cucumber ½ cup thinly sliced fennel DRESSING: 3 tablespoons lime juice 2 tablespoons olive oil or avocado oil ½ teaspoon ground cumin ¾ teaspoon sea salt ¼ teaspoon black pepper OPTIONAL ADD-INS & SWAPS: 1 cup cherry tomatoes, halved Pinch of chili flakes ½ jalapeño, thinly sliced OPTIONAL PROTEIN ADD-INS: Eggs: 2–4 eggs (soft-boil 7–8 minutes or hard-boil 10–12 minutes; peel and slice or chop before serving) Chicken: 1 cup shredded cooked chicken INSTRUCTIONS If using eggs: soft-boil them for 7–8 minutes or hard-boil them for 10–12 minutes, then peel and set aside to cool. Add microgreens, radish, cilantro, seeds, cucumber, fennel, and any optional veggies (like tomatoes) to a large bowl. In a small bowl, whisk the dressing ingredients: lime juice, oil, cumin, salt, and pepper. Drizzle dressing over the salad and toss gently. If using chicken: Add it now and toss gently to combine. If using eggs: Slice or chop and place on top right before serving. Taste and adjust salt or lime juice. Roots at Heart Nutrition believes that health is for everyone. Their bilingual services include holistic nutritional therapy and professional chef services that emphasize local, organic ingredients. With the power of nourishing foods, herbs, and mindful living, they help clients achieve wellness in a way that’s accessible, joyful, and sustainable. 541-241-6529; rootsatheart.com FARMERS MARKET SALAD By Roots at Heart Nutrition Illustration by Nataliia Shelyaga/Adobe Stock
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