Sesame Street Salad
Serves: 6
Unlike Kermit the frog who says “it’s not easy being green”, Garden of Eydie says: “It is easy being green! with this verdant and highly nutritious salad.
When you eat leafy greens and vegetables, you’re eating the most nutrient-dense of all foods! Plus, you can eat as much as you want, as leafy greens and vegetables weigh in at just 100 calories per pound. The majority of calories in green vegetables, including leafy greens come from protein, which is packed with phytochemicals (our defense against pathogens). They are also rich in folate, calcium and omega-3 fatty acids.
The problem is, we just don’t get enough of them in our diet! Garden of Eydie is here to fix that! Not only are we giving you a recipe for a highly nutritious leafy greens and vegetable salad, but it is also adorned with two options for dressings!
Try this salad. You’ll like it! It really is easy being green.
Unlike Kermit the frog who says “it’s not easy being green”, Garden of Eydie says: “It is easy being green! with this verdant and highly nutritious salad.
When you eat leafy greens and vegetables, you’re eating the most nutrient-dense of all foods! Plus, you can eat as much as you want, as leafy greens and vegetables weigh in at just 100 calories per pound. The majority of calories in green vegetables, including leafy greens come from protein, which is packed with phytochemicals (our defense against pathogens). They are also rich in folate, calcium and omega-3 fatty acids.
The problem is, we just don’t get enough of them in our diet! Garden of Eydie is here to fix that! Not only are we giving you a recipe for a highly nutritious leafy greens and vegetable salad, but it is also adorned with two options for dressings!
Try this salad. You’ll like it! It really is easy being green.
Ingredients
- 4 cups fresh baby arugula, washed and dried
- 1 pound. broccolini, thick stems peeled to be thin, and sliced in 1/2
- ½ pound haricot verts, trimmed, sliced in 1/2
- ½ pound snow peas or sugar snap peas, stringed and sliced in ½ on the diagonal
- ¼ cup fresh tarragon, finely chopped
Makes 1 cup
- ½ medium size avocado flesh
- 1 date, seeded
- ¼ cup packed fresh basil leaves
- ¼ cup packed fresh flat leaf (Italian) parsley leaves
- ¼ cup lemon juice
- ½ cup House Vegetable Stock or other salt free vegetable stock
- (2) large garlic cloves, minced (about 1 heaping teaspoon)
Makes 1 cup
- ½ cup fresh, or sodium free canned jackfruit
- 1 Medjool date, pitted
- 1/2 teaspoon freshly grated ginger, or more to taste
- (1) 8-inch cucumber, peeled
- 1 tablespoon packed mint leaves
Directions
- In a 5-qt. pot filled with water to 2 inches below the rim, par boil snow peas and broccolini for 30 seconds until al dente. Scoop vegetables out and place in an ice water bath until cooled. Drain.
- Par boil green beans in the same pot, for about 3 minutes, and place cooked vegetables in a fresh ice water bath until cooled. Drain.
- Place all of the drained vegetables on a large towel, and pat dry.
Place all of the ingredients in a blender and purée until smooth. Reserve in a measuring cup.
- Rewarm the vegetables in a large sautě pan heated over medium heat stirring constantly until warm. Remove and place them on a large platter.
- Add the salad dressing of your choice, and mix through, or serve the dressing in a bowl on the side.
- Sprinkle tarragon on the vegetables and serve.
Cook's Notes: The dressings can be made a day in advance, but are best served fresh.
