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Green Goddess Warm Summer Salad

Green Goddess Warm Summer Salad

I have been loving buying local lately. It's inexpensive, the produce is fresh, and it tastes better. The only problem is with only two of us, ordering a ton of veggies can be a challenge as they often go bad before we've gotten a chance to eat them all. I got so excited about the local produce when ordering Fresh Direct this month though that I overstocked our fridge so needed a good recipe to make before all my veggies went bad.

Summer is full of delicious crisp salads, but I've been getting a little bored of the lunchtime salad. So, this weekend in an effort to use up some of my produce while it was fresh and make something delicious and a little different, I combined a bunch of ingredients to make this Green Goddess Warm Summer Salad.

Slightly charred butter lettuce, farmers market fresh sauerkraut, roasted radishes, crisped asparagus, pepitas, and soft boiled eggs topped with black lava salt, roasted kale pieces, and apple cider vinegar to finish. It has been ridiculously hot in NYC this week and all I've been eating are cold meals-but in the safety of my air conditioned apartment, this was the perfect meal to change it up a bit. It was INSANELY good-warm, satisfying, with the perfect balance of salty and sweet and a great crunch from the pepitas. Probiotic rich and anti-inflammatory-the combination of the ingredients kept me full and feeling good all day, calming the flare I've been having from the NYC heat.

You could definitely replace the protein with chicken or fish, but I loved the way the soft boiled egg almost acted as a dressing for the whole bowl. You could also grill the lettuce-wish we could but we're not allowed to grill on our roof!

Hope you enjoy the recipe-let me know if you have any warm salads you're loving!

Green Goddess Warm Summer Salad

Servings: 1

Prep Time: 30 Minutes

Total Recipe Time: 30 Minutes

Ingredients:

  • 2 pasture raised large eggs

  • 1 head of butter lettuce (or lettuce of your choosing) 

  • 3 radishes, sliced in fourths  

  • 4-6 pieces of asparagus 

  • 1 teaspoon sauerkraut 

  • Handful of pepitas

  • Handful of roasted kale (shredded)

  • Black lava salt 

  • 1 tablespoon apple cider vinegar 

Instructions: 

  •  Soft Boiled Eggs:  
    • Salt water and bring to a boil in pot 
      • Using a large spoon, carefully place each egg in the boiling water 
      • Allow to boil for 6 minutes, at 6 minutes, turn off the heat, drain pot, and place eggs under cold water (or if you're feeling fancy, in an ice bath) 
      • Once cooled, carefully crack egg and peel off shell (handle gently to avoid yolk spilling!)
  • Roasted Radishes and Asparagus:  
    • Set toaster oven to 425 and line baking sheet with silver foil 
    • Cut radishes length wise into fourths so they form thin circles 
    • Cut bottoms off asparagus (the white part) 
    • Put the radishes and asparagus on baking sheet and drizzle with olive oil, salt, and pepper
    • Bake in oven until asparagus heads are crispy and radishes are slightly wrinkled and brown, rotating once through (takes about 20 minutes)
    • Cut asparagus into four pieces
  • Once eggs are finished boiling, use the same pot to lightly warm the lettuce with a little olive oil, cook until slightly wilted (about 2 minutes) 
  • Put warm lettuce into a medium sized bowl 
  • Top with pepitas, sauerkraut, and eggs 
  • Add radishes, asparagus, and roasted kale (recipe coming soon!) 
  • Finish with a little apple cider vinegar and black lava salt 
  • Serve warm 
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