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.

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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

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.