Early June Salad-As-A-Meal

By Stefanie Timmermann, Salem Depot

Picking up the first share was quite exciting – so fresh! We had a salad with some of the veggies that night, with some homegrown Swiss chard thrown in. The dressing on the salad has a spicy twist.

2 generous portions if eaten as a stand-alone course

•½  head red lettuce, torn into bite-sized pieces
•½  bunch of dandelions, de-stemmed, bite-sized pieces
•1 small Japanese turnip, peeled, finely cut
•Handful of Swiss chard, bite-sized pieces
•1 avocado, sliced
•4-5 cocktail tomatoes, cored, sliced thinly
•3 barely hardboiled eggs, just egg whites, (remove egg yolks and keep for dressing), bite-sized pieces
•Cooked quinoa, about 1 to 1.5  cups
•Some chopped basil, especially Thai basil if handy
•¼ red onion, finely chopped

Gently mix all ingredients together.

•Juice of 1 lemon
•½ cup greek yogurt
•3 hardboiled egg yolks, crumbled
•2-3 garlic cloves, pressed
•Salt to taste (generous amount – depends on acidity of lemon)
•Dash of sesame oil
•Dash of cayenne pepper
•Dash of cumin
•Olive oil

1) Cream dressing ingredients together until quite smooth. It should taste lively on its own – tangy& hot.
2) Just before serving, gently fold dressing into the salad.