Prep Time: 20 minutes

Cook Time: No Cooking Involved

Servings: 3-4 Servings

Green leaves can be turned into yummy salad. If possible source them fresh. Where possible source them organically. Keep it seasonal, so spinach & lettuce are great in winters while red & green cholai can be used easily in summers

Dress them up with easy honey-lemon dressing!

Ingredients

• Lettuce: 2-3 varieties (20 leaves in all, iceberg, green and purple)
• Red spinach: 10 leaves
• Baby spinach: 10 leaves
• Celery: 3 tender leaves
• Fresh herbs: mint/basil/tulsi/coriander: 4-5 leaves
• Beet/Radish leaves: 4-5 leaves (optional)
• Microgreens: a handful (mustard, fenugreek etc) (optional)
• Lemon:c½ (juiced)
• Honey: for drizzle
• Rock salt: to taste

Together, this mix of hearty greens should fill 2 generous handfuls-or approx 4 cups.

Method

• Take your washed green mix, tear into rough shapes and toss around.
• Once they are properly mixed together-keep them in the fridge- for about half an hour before serving.
• For your dressing, take the juice of the lemon, add in the honey and rock salt and stir vigorously till it becomes well blended.
• You do not need to add any herbs or seasoning, as the fresh greens come packaged with their own unique flavors and textures.
• Mix the dressing into your chilled, crisp greens just before serving in a big salad bowl.

Eating guide:

• Food group: Vegetables (Raw salad)
• Great salad for upping the raw quotient and can be mixed with any type of meal

Imgae credit for title pic: www.foodal.com

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