This week’s greens from the Lufa Farms Fresh Basket spice up this raw salad. And those small white turnips you got a few weeks ago? I’m pretty sure they’re turnips. Either way, They’re delicious raw (or cooked in soup). If you made it through them already, daikon radish is a good replacement, but beets or more carrots would also work. Spaghetti squash if you’re really adventurous…
Raw Baby turnip and Carrot Salad with Mustard Greens, Cucumbers and Peppers
6 baby turnips, peeled, chopped to sizes that fit in the food processor
2 carrots, peeled
1/2 cup pepper (green is the pepper of choice in this week’s basket)
1 cup mustard greens, swiss chard, spinach, or other dark greens, thinly sliced (roll it up into a cigarette and then slice into 1/4 strips. Do it on the diagonal to be fancy)
1/2 cup cubed cucumber (if you put it in the food processor you’ll miss out on its crunch and a lot of the water will seep out and make the salad soggy, so just chop them by hand and add them after)
1/4 cup green onions, trimmed and diced
1 tsp miso or salt
Juice of 1/2 – 1 lemon (adjust to taste. If all you have is bottled, start with 2 tbsp and add more if you like)
Instructions:
Toss those baby turnips in the food processor (use the main part of the processor for a dice or the top entry using a grater attachment for thin slices) or slice/grate them on a mandoline (or, heaven forbid, a cheese grater) with the carrots and peppers. Place in a large bowl (or two) and add the cucumbers, green onions and mustard greens. Massage in the salt or miso and the lemon juice. Adjust to taste.
Quinoa version with parsley instead of mustard greens
Note: 2 teaspoons of honey added with the lemon juice or 1 seeded apple added to the food processor for sweetness can go a long way. Craving grains or protein? Add a cup of quinoa, or brown or wild rice. Craving more protein? I vote for sprouts, but there’s always (sustainable) fish, chicken, or nuts.
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