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Mustard Greens Summer Salad With A Yogurt Honey Mustard Vinaigrette
Mustard Greens Summer Salad
"This is the perfect salad for a get-together or summer cookout. With the array of colors and whirl of nutritional benefits, this salad hits all the bright spots! I set out to create a summer salad with a bunch of different summer flavors. I tweaked it as I went and based many of the toppings off of my last Produce Box order! I was so happy with the end result. It’s delicious, healthy, colorful, antioxidant-heavy, flavorful, delicious…did I mention delicious? It’s the perfect summer dish with blends of fresh greens, fresh fruits, and a creamy homemade yogurt dressing. Note, this salad can easily be vegan (omit the cheese), but would need to be paired with a different dressing of your choice! If you’ve never had mustard greens before, they definitely have a bitter, horseradish-like taste to them. You’d be able to pick them in a blind taste-testing session because they do taste like mustard! I definitely suggest massaging them with olive oil, lemon, and garlic beforehand to help minimize that bold, aggressive, “in your face” taste. Finally, let’s talk about some of the nutrition and health benefits of this salad: - Polyphenols and Antioxidants, help with the prevention of chronic disease and counteracting oxidative stress - Vitamin C for cell and tissue repair, wound repair, and protection from free radicals - Healthy fats (avocado, hemp seeds, whole milk yogurt) for brain and skin health, satiety - Ample fiber for moving things along and fullness"
Serves3 Servings
Preparation Time15 min
Cooking Time15 min
Ingredients
- 1 cup brussel sprouts
- 1 cup cremini mushrooms
- 5 lacianto kale leaves, rinsed
- 2 cups chopped mustard greens, rinsed
- 1 cup olive oil
- 2 garlic cloves
- juice of two lemons
- 1 teaspoon sea salt
- 1 cup blueberries
- 1 cup strawberries
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Wash and slice the brussel sprouts and mushrooms. Turn stove on medium high heat, and add olive oil. Sautee the vegetables until golden brown (the brussels will need a little longer than the mushrooms).
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Double rinse your greens. Massage the kale and mustard greens in olive oil, garlic, lemon juice and a little bit of sea salt and lay the bed in your salad bowl.
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While these are cooking, wash and cut your fruit to top the salad. Gather your ingredients for the salad dressing and mix (the longer you let it sit, the thicker it will be). Taste it. You may want to add more or less of one ingredient to match your preference.
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Top with additional toppings, including nuts, seeds, cheese, or even meats.
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