I’ve harvested my first vegetables of the season: radish sprouts.
Get Your Green Thumb On
The thinning of seedlings is one of the most difficult things to do in gardening as many tend to believe they’ll be losing a good proportion of their harvest. However, this is something that needs to be done in order to have a harvest at all.
Case in point: radishes need to be thinned in order to have room to form their peppery and spicy roots below the earth.
What is sure to lift one’s spirits is knowing that the pulled radish sprouts do not need to be tossed in the compost unused. Instead, they make a great peppery addition to any spring salad. Once rinsed and cleaned, they are even scrumptious as a snack. My boys loved them.
With my freshly harvested radish sprouts, I decided to make a salad using the best of what’s in season: spinach, organic strawberries, feta cheese and mint.
Spring, I’m so glad you’re here!
Spinach And Radish Sprout Salad With Strawberries
- Fresh Spinach Leaves
- Radish Sprouts
- Feta Cheese
- 2/3 cup fresh mint, chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 3 tablespoons raw honey
- 1/2 teaspoon Celtic sea salt
- dash of pepper
For the Salad:
- Add radish sprouts over spinach.
- Top with freshly cut organic strawberries and sprinkle with feta cheese.
For the Dressing:
- Mix all ingredients together in a mason jar or other small glass bottle.
- Mix well and refrigerate for at least two hours where the flavors can incorporate.