Pyramid

Pyramid

Ingredients:
2 tsp flax, walnut, or extra-virgin olive oil
1 tsp freshly squeezed lemon or lime

Directions:
juice, or 2 tsp freshly squeezed orange Salad
juice
1 clove of crushed garlic, a sprinkling of
herbs, a dash of mustard or soy sauce
(depending on your mood and pantry)
Build your salad on a plate, piling each veg-
2 tbsp nuts, seeds, or dried fruit
etable on top of the last, ending with the
(optional, for a more substantial meal)
grain, or keeping the breads to the side. Stir
the oil and citrus juice together in a small
1
SERVES bowl with the optional seasoning and drizzle
over the salad; toss and enjoy. Top with nuts,
seeds, or dried fruit, if desired.
NAGEV
GIB
This salad sings of spring with its fresh asparagus,
2 cups/310 g shelled
edamame, thawed if crisp peppery radishes, and the year’s first rasp-
frozen berries. Edamame is a crunchy foil to the bright
8 spears asparagus, red dressing, and it’s all held gently by tender but-
tough bases snapped off
ter lettuce leaves.
1 cup/65 g snow peas/
mangetouts
Edamame and
4 scallions/spring onions,
diagonally sliced
Spring Vegetables
4 small French breakfast
radishes, sliced
2 cups/250 g fresh in Raspberry Vinaigrette
raspberries
1 tsp agave syrup or
sugar 1
If desired, blanch the asparagus and peas/mangetouts:
½ tsp Dijon mustard
Boil a large pot of water, drop them into the boiling water for