Herb Salad

I love a kitchen sink salad, but sometimes I want something a little warmer and more comforting. So this is my version of it. I roast whatever vegetables I have on hand until they’re golden and tender, then pile them into a warm tortilla. You can throw in just about anything, and it almost always turns out good.

Ingredients

  • tortilla

  • japanese sweet potato

  • cauliflower

  • carrots

  • hummus

  • micro greens

  • avocado

  • olive oil

  • black pepper

  • salt

Instructions

  • First, chop all your veggies—potatoes, cauliflower, and carrots—into small, bite-sized pieces.

  • Start by sautéing the potatoes in olive oil, salt, and black pepper. Once they’re nearly cooked through, add the cauliflower and carrots and continue cooking until all the vegetables are tender and lightly browned.

  • Meanwhile, warm your tortilla for a few seconds so it’s soft and pliable.

  • To assemble the burrito, spread a layer of hummus on the tortilla, then add avocado slices and top with the cooked vegetables. Keep everything on one side to make rolling easier.

  • Roll the burrito tightly, then place it in a lightly oiled pan and brown on each side until golden and crisp.

  • Finish by topping the burrito with fresh microgreens for a burst of flavor and freshness.

Salad Ingredients

mixed greens

1 bunch green onions, chopped

1 bunch dill, pull apart instead of chopping

1 bunch cilantro, chopped finely

radishes, sliced thing

pumpkin seeds

Dressing Ingredients

1/4 cup olive oil

1 tbsp brown mustard, or mustard of choice

1/2 lemon

big pinch flaky salt

How To:

  1. Start by prepping the lettuce, along with your dill, cilantro, and green onions. You will start by washing your greens if you don’t already have a pre bagged mix. I like to wash my lettuce in a bowl of ice water with salt to clean. Then once it’s washed and dried, add lettuce to a mixing bowl and leave herbs out for cutting.

  2. We will start by chopping our cilantro and green onions and for the dill, I like to pull it apart instead of chopping it and sprinkle it on top of the salad. Once that’s all done, add it to your bowl with the lettuce.

  3. For the radishes, you can either cut them very thin or use a mandolin to slice them thin. I personally think the thinner the better and then add them to your salad.

  4. We will finish off with a nice big sprinkle of pumpkin seeds!

  5. Dressing: Now for the dressing, this is a really easy and simple dressing. Use a jar that has a lid and pour in your olive oil and add your mustard and lemon along with salt and shake until it’s well combined. Taste to see if it needs anything else.

  6. Add the dressing to your salad, give it a good mix and enjoy! It serves great with roasted potatoes, salmon, or a nice cauliflower steak.

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