Plant Part Salad

As cooked in the classroom as our first recipe during the 2017-2018 winter cooking series!

Ingredients:

  • 15 chard or kale leaves, ripped
  • 2 tsp olive oil
  • 2 tsp lemon juice
  • 1 carrot
  • 4 chive stems
  • 4 broccoli florets
  • ½ cup dried cranberries
  • 2 TBSP sunflower seeds
  • Salt and pepper to taste

Directions:

  1. Wash hands
  2. Rip leafy greens into bite-sized pieces
  3. Massage greens with olive oil and lemon juice
  4. Peel carrot into ribbons
  5. Cut chives into bite-sized pieces
  6. Break broccoli florets into bite-sized pieces
  7. Mix the above ingredients with massaged greens, and add dried cranberries and sunflower seeds
  8. Add salt and pepper to taste
  9. Enjoy!