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Chickweed Salad
Author
Susan Evans, Certified Clinical Herbalist
Ingredients
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
Dressing
2
tbs
fresh squeezed lemon or lime juice
2
tbs
olive or avocado oil
1
tsp
of agave or honey
Instructions
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.