Living in NYC for 18 years, there is such joy to finally have my very own garden and share with my kids WHERE their food truly comes from. They helped me pick what to plant, buy the organic soil, meet the lovely team at Gilberties Herb Garden in CT, plant it and nurture it.
This salad is very simple with only real whole foods. All the lettuce and herbs came from my garden. The mixture of sweetness from the strawberries mixed with spice and crunch from the curry and sprouted organic pumpkin seeds is bliss. You can substitute pumpkin seeds for any protein of your choice.
Enjoy the freshness!
Ingredients:
1 large bunch of any lettuce of your choice
Handful of spinach, kale or microgreens (for extra nutrients)
1 cup of sliced organic strawberries
Small handful of fresh basil (shredded)
Roasted Curry Pumpkin Seeds (use could always use chick-peas or sunflower seeds, etc.)
1/2 cup of sprouted raw pumpkin seeds (we love “Go Raw” brand)
2 tsp of curry powder (or, if you don’t have curry powder make your own! 1 tsp of turmeric, 1 tsp of cumin and 1/2 tsp of coriander)
Splash of ACV + Avocado Oil + Himalayan Sea Salt
Dressing (no recipe, just give it a squeeze of lemon and a splash of oil and dash of salt. DONE!)
Squeeze of Lemon
Avocado Oil
Himalayan Sea Salt + Pepper
Directions:
Pre-heat oven to 350. On parchment paper add the seeds, curry powder, ACV, oil and salt. Ensure the seeds are well coated. Bake for 10 minutes.
For the salad, add all the ingredients together. Top with the seeds, dressing and fresh basil. Toss. Done!
With love & gratitude,
Christine & Stephanie
