|2 servings||calories per servings 432||protein serving 23 g||carbs per serving 33 g||total fat per serving 25 g|
Because our original SuperFood Salad, launched in January 2016, was such a hit, we’re bringing it back! This version features late summer ingredients, each with a nutritional punch that highlight the bounty of our long-growing season in the South. We added an egg for extra protein, boiled to your liking, plus a fun and crunchy surprise: dried chickpea crumbs.
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||4 g|
|Monounsaturated Fat||13 g|
|Total Carbohydrates||33 g|
|Dietary Fiber||10 g|
Place eggs in a small saucepan, cover with cold water, and add 1/2 teaspoon kosher salt. Place on high heat. Bring eggs to a full boil, and then set a timer and continue boiling for 5 minutes for a hard-boiled egg (or 2 minutes for soft-boiled). Drain water off eggs and cover them with ice, 1/2 teaspoon kosher salt, and more water. Let eggs remain in ice bath to cool.
Prepare your mise en place: Peel and mince shallot (you’ll need 1 tablespoon for the dressing; reserve any remainder for another use). Zest and juice lemon. Tear or cut lettuce into bite-size pieces. Use a peeler to cut the squash into thin ribbons, or slice very thinly on a mandolin. Halve cherry tomatoes. Peel and halve boiled eggs.
Make the dressing: In the small jar included in your kit, combine 1 tablespoon chopped shallot, lemon zest and juice, 2 tablespoons olive oil, honey, mustard and 1/4 teaspoon French Picnic Salt. Cover securely and shake vigorously to combine.
In a large mixing bowl, combine lettuce, squash, tomatoes and 2 tablespoons dressing. Toss gently, but enough to thoroughly combine. Taste and adjust seasoning as desired with French Picnic Salt and additional dressing.
Arrange salad on 2 plates. Garnish with egg halves, edamame, pea greens and chickpea crumbs. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...