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kathryn matthews | The Nourished Epicurean

Light. Fresh. Textured. Savory. Delicious. A medley of fresh, seasonal flavors. Exactly what makes eating this spring salad so pleasurable!

Spring Salad

Serves 2-4

For the salad:
Organic spring salad mix, rinse well in filtered water and, use a salad spinner to spin dry
*You can find organic spring salad mix at your local supermarket and at some farmers’ markets or farm markets

4-5 organic red radishes, cut into thinly sliced rounds

Half of an organic fennel bulb (the bulb is white), thinly sliced

2-3 organic artichoke hearts (jarred), thinly sliced

2-3 roasted organic beets, cut into thinly sliced rounds
*Click here to learn how to roast beets

1 bunch fresh mint, leaves only, finely chopped

Place the organic spring mix, sliced radishes, fennel and artichoke hearts into a large salad bowl.  Pour shallot vinaigrette (recipe below) over salad and toss together.

For the vinaigrette:
1 shallot, minced (you can chop by hand or use a mini food processor)
1 small garlic clove, minced
3 tablespoons raw apple cider vinegar
4 tablespoons extra-virgin olive oil

Place minced shallot, garlic, raw apple cider vinegar and extra-virgin olive oil in an 8 oz. glass Pyrex measuring cup.  Use a whisk to blend all ingredients together well.

Before serving:
Arrange beets artfully on salad. Sprinkle 2-3 tablespoons of chopped mint over salad and on plate if apportioning individually.


Hi, I’m Kathryn Matthews. As a Board Certified Functional Health Coach, I help clients reclaim their energy, vitality and well-being. I want you to feel empowered about taking charge of YOUR health! To learn more, see About Kathryn.

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