I don’t post greens on this blog often…or salads…I’m usually not a big fan of them (though I wish I was!), but this recipe is definitely an exception. After giving birth (read Patriot’s birth story here) my gracious in-laws kept Peter’s and my fridge fully stocked for weeks with food and drinks. It was such a relief not having to worry about cooking and being able to just focus on baby! One of my favorite items to have for lunch or as a filling snack was the already prepared green salad that inspired this raw green salad recipe.
I love the tangy lime dressing, the natural sweetness of the apples, and the variety of textures from each of the different greens. Because all of the ingredients are raw, you can prep a big batch of the salad base ingredients beforehand and then toss it in the dressing before serving. This version has crisp cucumbers, sweet green apples, crunchy sugar snap peas, fluffy broccoli florets, and savory raw pumpkin seeds. The dressing is a light combination of extra virgin olive oil, fresh mint, ginger and lime juice with a dash of soy sauce, rice wine vinegar, and turmeric.
This super food green salad is fresh, flavorful, and the perfect salad recipe for summer. You can mix and match the salad base with different ingredients, depending on your tastes and what you have on hand. Try adding chopped spinach or cabbage, edamame, fresh coriander or sprouts.
I have been trying to eat more healthily after giving birth and this salad is such an easy way to do so. It’s an excellent and delicious way to get your veggies in for the day and an easy salad to pack when you’re traveling or off to work.
As a breastfeeding mom, I’m hungry all the time so you’ll often find a small tupperware of it in my bag for when I need a healthy snack while out and about in Hong Kong.
- salad base
- half head of broccoli florets, finely chopped
- 1 apple, diced
- 1/2 cucumber, thinly sliced or diced
- sugar snap peas, thinly sliced
- raw pumpkin seeds
- other salad base ideas
- Juice from 3 small thai limes
- 1/2 tsp soy sauce
- 1 tsp rice wine vinegar
- 2 tbs olive oil
- 1/2 tsp turmeric
- 1/4 mint, chopped and smashed
- 1 tsp ginger, pureed
- In a large bowl, mix salad base ingredients
- In a medium bowl, mix dressing ingredients
- Pour dressing over salad and toss to coat salad evenly
- Serve cold