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 minutesmins
Total Time20 minutesmins
Course: Salad
Cuisine: American
Keyword: Psychedelic Salad with Citrus Vinaigrette
1cucumber,, cut in half lengthwise, then in half lengthwise again, then sliced in ½" chunks
1bunchgreen onions,, sliced
1carrot,, sliced thinly
1bunchradishes,, sliced thinly
½bunchTuscan kale,, chopped
4leavesromaine lettuce,, cut or torn in small pieces
½bunchdandelion greens,, cut in small pieces
Wheat grass
1packageMicro arugula
Spring peas
Enoki mushrooms
1large avocado,, diced
½cupSunflower seeds
16Edible flowers,, more if desired
Add and subtract from this ingredient list as you like. and use quantities that you prefer.
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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.