Chickweed Crunchy Salad
Recipe
Whenever I go to the Farmers Market I’m always discovering new greens (or in this case – weed!) I don’t judge, I buy it, then I try it, and then I decide if I like it or not. But I’m always keen to try new things.
So, chickweed tastes like spinach and apparently, is best known for its ability to cool inflammation and speed healing for internal or external flare-ups.
Chickweed tea was an old remedy for obesity and herbalists still drink tea of fresh chickweed as one of the classic spring tonics to cleanse the blood.
Enough said, let’s get to cooking!
Prep time: 10 min
Difficulty: Easy
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Ingredients
- 2 handfuls of chickweed
- 1 medium size fennel bulb
- 1 sweet bell pepper
- ½ green cucumber
- Optional: 1 tbsp. hemp seed
- 2 tbsp. extra virgin olive oil
- 1 tbsp. balsamic vinegar
- 1 garlic clove, peeled & pressed
- Fresh ground pepper to taste
Method
1. In a large salad bowl combine the olive oil, balsamic vinegar, garlic and pepper. Mix well.
2. Wash and chop the cucumber, paprika and fennel. (remove the pips from the pepper!)
3. Wash the chickweed and using your hands shred it into smaller chunks.
4. Add the chickweed and the rest of vegetables into the salad bowl. Toss it altogether.
5. Season with pepper and serve immediately.