Today's Grassy Lunch Recipe
Introduction
Welcome to today's grassy lunch recipe by renowned vegan chef Hiroshi. This refreshing dish celebrates the flavors of spring with a vibrant mix of fresh greens and herbs. Get ready to indulge in a light and nutritious meal that will leave you feeling energized and satisfied.
Ingredients
- 2 cups mixed salad greens
- 1 cup baby spinach
- 1 cup arugula
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1/4 cup chopped chives
- 1/4 cup sliced radishes
- 1/4 cup diced cucumber
- 1/4 cup cherry tomatoes, halved
- 1/4 cup toasted sunflower seeds
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine the mixed salad greens, baby spinach, arugula, cilantro leaves, mint leaves, and chives.
- Add the sliced radishes, diced cucumber, cherry tomatoes, and toasted sunflower seeds.
- In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve the grassy lunch salad in individual bowls and enjoy!
We hope you enjoy this delicious grassy lunch recipe by Chef Hiroshi. With its vibrant colors and fresh flavors, it's a perfect choice for a light and nutritious meal. Experiment with different herbs and greens to create your own unique twist. Happy cooking!
Hiroshi