Go Back
Psychedelic Salad 1
Print Recipe Pin Recipe Save this Recipe

Please leave a rating!

No ratings yet

Psychedelic Salad with Citrus Vinaigrette

Use your cre-8-ivity with the greens and flowers. And feel free to simply toss this in large bowl. Or layer it in a straight sided glass bowl then toss at the table.
Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: American
Keyword: Psychedelic Salad with Citrus Vinaigrette
Servings: 8 servings
Author: Anna

Ingredients

Citrus vinaigrette

  • 2 Tablespoons Champagne vinegar
  • 6 Tablespoons extra virgin olive oil
  • ¼ cup fresh squeezed orange juice
  • 1 Tablespoon honey
  • 2 garlic cloves,, minced
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper

Salad

  • 1 recipe Citrus vinaigrette
  • 8 Mason jars
  • 1 large heirloom tomato
  • 1 cucumber,, cut in half lengthwise, then in half lengthwise again, then sliced in ½" chunks
  • 1 bunch green onions,, sliced
  • 1 carrot,, sliced thinly
  • 1 bunch radishes,, sliced thinly
  • ½ bunch Tuscan kale,, chopped
  • 4 leaves romaine lettuce,, cut or torn in small pieces
  • ½ bunch dandelion greens,, cut in small pieces
  • Wheat grass
  • 1 package Micro arugula
  • Spring peas
  • Enoki mushrooms
  • 1 large avocado,, diced
  • ½ cup Sunflower seeds
  • 16 Edible flowers,, more if desired
  • Add and subtract from this ingredient list as you like. and use quantities that you prefer.

Instructions

Psychedelic Citrus Vinaigrette

  • Put all ingredients into a small jar and seal the lid.
  • Shake vigorously until oil is emulsified. Or, vigorously whisk ingredients in a small bowl until emulsified.
  • Taste and adjust seasonings.
  • Let sit while cleaning the greens.

Psychedelic Salad

  • Start with the dressing in the bottom of the jar. Shake it vigorously to remix and divide it evenly between each of the 8 jars.
  • Here's how I like to layer the jars:
  • Tomatoes, cucumbers and green onions in the bottom so they marinate in the dressing
  • Carrots and radishes
  • Then the greens: kale, romaine, dandelion greens
  • Wheat grass, micro arugula, spring peas
  • Enoki mushrooms (if using larger mushrooms, you may want to put them lower in the layers)
  • Avocado
  • Sunflower seeds
  • Then top with edible flowers so they are a surprise when your guests open the jars!
  • Serve the jar on a plate and instruct the diners to shake vigorously so the dressing is incorporated, then dump onto the plate.

Notes

Gr8 Do-Ahead Tip:

Dressing can be made up to 2 days ahead of time. Refrigerate. Remove from the refrigerator and let it come to room temperature before using it in the salad.
Tried this recipe?Mention @Great8Friends or tag #gr8food!