Red chard sliced thinly loses the toughness that makes it difficult to eat raw, which is the preparation detail worth knowing before you skip it at the market again. The asparagus cook briefly and go straight into ice water to stay vivid and just tender. Everything else is raw, cut into pieces that make the bowl easy to eat without being uniform enough to be predictable. The dried cherries sit in the citrus dressing for a few minutes before going in, softening slightly and absorbing the lemon and orange juice around them.
The citrus dressing, lemon juice, orange juice, olive oil, Dijon mustard, maple syrup, is the go-to when a simple oil and vinegar vinaigrette would not do this combination justice. It is bright, faintly sweet, and pulls together ingredients that span the full range of green without making the bowl taste one-note. Vegan, gluten-free, dairy-free, and assembled in twenty-five minutes.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Red chard – a beautiful leafy vegetable, slightly bitter and may be a little tough. When you slice it thinly, the toughness will disappear.
- Celery – cut in thin strips and then in small pieces; a good crunch in the salad.
- Green asparagus – cooked for a few minutes, making them a touch more tender.
- Green apple – with skin is great color picker-upper for the salad.
- Green bell pepper – adds deep dark green.
- Kiwi – a beautiful fruit that just needs peeling and slicing and enjoying.
- Sunflower seeds – roasted.
- Dried cherries – for intensity and chewiness.
Green Salad with Citrus Dressing
Pin Recipe Facebook Share by TextIngredients
- 2 leaves red chard
- 1/2 green bell pepper
- 2 stalks celery
- 1/2 Granny Smith apple
- 2 kiwi fruits
- 10 green asparagus
- 1/2 cup dried cherries
- 1/4 cup sunflower seeds
- 5 sprigs parsley
Citrus Dressing
- 2 tablespoons lemon juice
- 3 tablespoons orange juice
- 1/4 cup olive oil
- 1.5 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- salt and pepper
Instructions
- Heat an oven to 350°F. Place the sunflower seeds on a baking sheet and roast them for a few minutes. Allow to cool.
- Wash all the vegetables and fruit and cut in small pieces.
- Cook the asparagus for a couple of minutes in boiling water and cool in ice water to stop the cooking process and preserve the color.
- Peel the kiwi and slice.
- Make the dressing and transfer the dried cherries into the dressing, allowing them to soften a little.
- Mix all the vegetables, fruit, seeds, cherries and dressing. Add salt and pepper to taste and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.