Recipe By Catherine McCord, S10 Moveable Feast

(Serves 8)

  • About 12 cups lettuce, arugula and other fresh greens from the farm
  • 1 cup fresh herbs, such as basil, chervil, dill, parsley, etc.
  • 2 to 3 radishes, thinly sliced
  • 3 medium oranges, apples, peaches or nectarines, thinly sliced or sectioned
  • 2 cups cherry tomatoes, sliced
  • 3 ripe avocados, preferably Haas, peeled, pitted and sliced
  • 1 cup sprouted sunflower seeds
  • Sea salt
  • Lemon Vinaigrette
  • 1/2 cup fresh lemon juice
  • 1 cup olive oil
  • 1 garlic clove, minced
  • 1 small shallot, finely chopped
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  1. Chop or tear lettuce greens and herbs into bite-size pieces and place in a large bowl.
  2. Add the radishes, fruit, tomatoes, avocados, and sunflower seeds and gently toss. Season with salt.
  3. Make the vinaigrette: Place all the vinaigrette ingredients into a mason jar and shake until emulsified.
  4. Drizzle the salad with vinaigrette and toss with until lightly coated. Serve right away.