Chickweed Salad
Chickweed leaves and flowers are a tasty edible plant, full of B complex vitamins, iron, calcium, and vitamins A and C. It is a cooling herb, great for soothing both internal and external inflammation. Read More about in our March Herb Blurb.
- 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
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.

Chickweed Salad
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.