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Colorful Health Salad (Before the Spring Veggies Really Return)

Spring always make us wish for fresh garden edibles, with the all the blooming and growing and sprouting around us.  Yet, even as the cold of winter eases, early Spring isn’t the season for an abundance of fresh vegetables yet, especially in Northern regions.

This salad combines seasonal ingredients, root crops and fresh sprouted peas for a delicious, colorful and healthy serving of veggies.  You can also substitute red cabbage for watermelon radish – less exotic but similar color.

Colorful Health Salad VaggiesENJOY!

Colorful Health Salad


  • 4 Large Leaves Swiss Chard, washed and sliced in 1 inch strips
  • 4 Large Leaves Kale, washed and sliced in 1 inch strips
  • 3 Large Lettuce Leaves, washed and sliced in 1 inch strips
  • 2 Medium Carrots, chopped (or any way you like - shredded, diced, etc.)
  • 1/2 Daikon Radish, cut in 1/8th inch strips
  • 3 Red Radishes, diced
  • 1/2 Medium Watermelon Radish, sliced thin and chopped
  • 3 Green Onions, sliced in rounds (Optional)
  • 1/2 Cup Sprouted Peas (or other large-seed sprouts)
  • 1/4 Cup Pumpkin Seeds (optional)


  1. Mix the chard, kale and lettuce and arrange on a  large platter.
  2. Top with carrots, radishes, and green onion.
  3. Sprinkle sprouted peas and pumpkin seeds.
  4. Eat and eat as is or use a simple dressing of seasoned rice vinegar  or olive oil/red wine vinaigrette.

Serves 2-4.