It’s that time of year where leaves, greens and flowers are springing up over my garden. I feel incredibly blessed to have such a space. It wasn’t exactly handed on a plate though. The space was full of rubble and grass when we moved here 9 years ago. I took one glance at it and saw the potential of a beautiful sanctuary for bees, hedgehogs, frogs and herb (yes… especially lots of herbs!) After plenty of tender, love and care (and sweat!) we now have the most beautiful haven…
One of the most amazing fruits of our labour is that this time of year, we get to enjoy an abundance of salads full of fresh herbs like mint, parsley, chives and lemon balm and greens such as wild garlic, kale, sorrel, land cress and yarrow. Yesterday we had a most vibrant salad topped up with some fresh, raw beetroot and celery from the local farmers market. It was so delicious that I thought it would be lovely to share it here with my Conscious Kitchen friends.
I hope that this inspires you to make the most of whatever you have available to you, whether from a plant pot on your apartment windowsill, from the local farmers market, foraged in the wild or your very own garden.
Main salad ingredients
Check out my salad pages for more healthy, totally plant based recipes: Healthy Salad Recipes
I’ve also published a recipe with nearly 100 unique, delicious, super healthy recipes, check it out here:
Trinity’s Conscious Kitchen Book