Spring Salad with Ginger Dressing Recipe

Light, fresh and visually stunning, this spring salad is easy to make. Try the ginger dressing recipe for a flavorful topping.

| May/June 2013

  • Light, fresh and visually stunning, this Spring Salad with Ginger Dressing is easy to make.
    Photo By Julie Morris
  • "Superfood Kitchen" by Julie Morris features plant-based, nutrient-dense recipes loaded with antioxidants, essential fatty acids, vitamins, minerals and more.
    Photo Courtesy Sterling Epicure

Spring Salad with Ginger Dressing Recipe

A good salad is easy to make, as proven by this light, fresh and visually stunning combination. Soaking the goji berries makes them juicy while also diluting their flavor, resulting in a taste that borders on a sweet cherry tomato. Feel free to add or substitute your favorite in-season vegetables here—there are very few rules in salad-making.

• ¼ cup dried goji berries
• 1 cup hot water
• 1 pound mixed greens
• ¼ pound sunflower sprouts or other variety of sprouts
• 6 English Breakfast radishes or other mild radish, thinly sliced
• A few pinches minced fresh garden herbs such as thyme, tarragon or basil
• Ginger Dressing, to taste (below)
• Edible garden flowers such as carnations, pansies or marigolds (optional)

1. Place goji berries in a small bowl or glass and pour hot water over them. Steep for 30 minutes or longer, until berries are plump. Strain berries for salad (and reserve soak water to enjoy later—it makes a lovely cup of tea).

2. In a large salad bowl, toss together greens, sunflower sprouts, radishes, soaked goji berries and herbs. When ready to serve, gently toss with as much Ginger Dressing as desired, mixing with your fingertips to avoid bruising greens. Garnish with flower petals if desired and serve immediately. Serves 4 to 6.

Ginger Dressing Recipe

• ½ cup apple juice
• 2 tablespoons miso paste
• 2 tablespoons peeled fresh ginger root, minced
• 2 large Medjool dates, pits removed
• 1 tablespoon plus 1 teaspoon apple cider vinegar

1. Blend all ingredients together until smooth. Leftovers will keep for about a week refrigerated. Makes ⅔ cup.

For more ways to incorporate nutrient-dense superfoods into your diet, read the original article, 4 Superfood Recipes.

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