chickweed salad

Chickweed Salad

Author Susan Evans, Certified Clinical Herbalist


  • 1 cup mixed baby greens
  • 1 cup washed chickweed loosely chopped
  • ¼ cup crumbled blue feta or goat cheese
  • ¼ red onion sliced thin
  • Salt and pepper to taste


  • 2 tbs fresh squeezed lemon or lime juice
  • 2 tbs olive or avocado oil
  • 1 tsp of agave or honey


  1. Whisk together dressing and lightly dress the salad ingredients using the cheese for topping. Serve cold. You can also add grapefruit or tangerine sections, radish, avocado and colorful bell pepper slices.